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Chiffon Custard Cream Pie


Light and Fluffy

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Chiffon Custard Cream Pie 0 Picture


  • 1-9 " deep dish pie crust (make pie shell as directed on package)
  • 1 - Tbls knox gelatin
  • 1 - cup sugar
  • 1/4 tsp. salt
  • 1/4 tsp nutmeg
  • 1 - cup whole milk
  • 4 egg yolks (save the egg whites)
  • 1 - cup cool whip
  • 1 - tsp. vanilla



Step 1

In medium size sauce pan add sugar, nutmeg, salt , milk and egg yolks, cook over medium heat ( stirring constantly to keep from scorching) until it begins to thicken. Remove from heat and mix 1 tbls. of water with knox gelatin and 1 tsp vanilla, add this to mix and set aside.

Beat with mixer egg whites until stiff and fold into mix, add 1 cup of cool whip blend well then pour into pie shell. Refrigerate until set. Before serving top with cool whip, cover to edges of pie shell. Keep refrigerated

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