 |
Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
From a Washington DC area Church Cookbook, circa 1936. My Great Aunt always prepared this for the holidays. Enjoy! Ingredients:
1 baked pastry shells |
1 (1/4 ounce) envelope gelatin |
2 cups milk |
1 tablespoon cornstarch |
1/4 teaspoon salt |
6 tablespoons sugar |
2 egg yolks, beaten |
2 egg whites, beaten stiff |
2 teaspoons brandy (adjust to your taste) or 2 teaspoons bourbon (adjust to your taste) |
nutmeg |
Directions:
1. Sprinkle gelatin over 1/4 cup milk.
2. Blend cornstarch, salt, and 3 Tbsp sugar.
3. Add remaining milk.
4. Cook over low heat, stirring constantly, until slightly thickened.
5. Cover and cook 10 minutes.
6. Remove from heat.
7. Add gelatin, stir until dissolved.
8. Add hot milk mix to beaten egg yolks, cook over low heat 3 minutes.
9. Chill until slightly thickened.
10. Mix in remaining sugar to beaten egg whites.
11. Fold egg white mixture into custard.
12. Add flavorings.
13. Pour into pie shell, sprinkle with nutmeg.
14. Chill until firm.
|
|