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1 | Envelope unflavored gel |
1/4 Tasse | water cold |
3/4 Tasse | sugar |
1 Esslöffel | cornstarch |
1/4 Teelöffel | salt |
2 | eggs separated |
1 1/2 Tasse | milk |
1 Esslöffel | Vanilla extract plus |
1 Teelöffel | vanilla extract |
1 Teelöffel | nutmeg ground |
1/4 Tasse | sugar |
1 | Baked 9-inch pastry she |
1 Tasse | Whipping cream whipped |
| Diced candied fruit |
| nutmeg ground |
1 ea Envelope unflavored gelatine
Combine egg yolks and milk, beat well, and add to mixture in saucepan. Cook milk mixture over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute. Remove from heat, and add gelatin mixture; stir until gelatin granules dissolve. Stir in vanilla and 1 teaspoon nutmeg. Allow custard mixture to cool until the consistency of unbeaten egg white. : Beat egg whites (at room temperature) until soft peaks form; gradually add 1/4 cup sugar, 1 tablespoon at a time, beating until stiff peaks form and sugar dissolves. Fold egg whites into custard. Pour filling into pastry shell; chill at least 8 hours. : Spoon whipped cream in a ring over pie. Arrange candied fruit on whipped cream; sprinkle lightly with nutmeg. Yield: 1 x 9" pie.
Nancy Moore of Tennessee, in December, 1987 "Southern Living".
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