Saturday, December 18, 2010

Ruth Ann's Christmas Pie

1/2 c. sugar
1 envelope gelatin (unflavored)
1/2 t. salt
2 eggs, separated
1 c. milk
1/2 t. almond flavoring
1/4 t. cream of tartar
1/3 c. sugar
1/2 c. whipping cream

Blend sugar, gelatin, & salt in pan. Blend egg yolks with milk and stir in. Cook just until boiling. Chill in refrigerator until mounding softly. Stir in almond extract.

Beat egg whites & tartar, add sugar until stiff and glossy.

Fold in gelatin mixture into whites. Fold in whipped cream, and chill three hours or until set.

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