Ingredients Jump to Instructions ↓

  1. 1-1/8 teaspoons unflavored gelatin

  2. 1/4 cup cold water

  3. 3/4 cup sugar

  4. 2 tablespoons cornstarch

  5. 2/3 cup milk

  6. 3 egg yolks, lightly beaten

  7. 1-1/2 cups heavy whipping cream, whipped

  8. 1 pastry shell (9 inches), baked

  9. 1/8 teaspoon ground nutmeg

Instructions Jump to Ingredients ↑

  1. In a small bowl, soften gelatin in cold water; set aside. In a saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in gelatin and vanilla. Cool to room temperature, stirring occasionally. Fold in whipped cream. Pour into pie shell. Sprinkle with nutmeg. Refrigerate until set, about 2 hours. Yield: 8 servings.


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