Chiffon Custard Cream Pie

Light and Fluffy

Chiffon Custard Cream Pie
Chiffon Custard Cream Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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