Pecan Chiffon Pie
From the kitchen of VanderMayGreen
It's a party Pie!
Good for parties/potlucks
1-9" baked pie crust
3/4 cup chopped pecans
3 T. butter
3/4 cup brown sugar
4 eggs, separated
1/2 tsp. salt
1/2 cup milk
1 envelope plain gelatin
1/4 cup cold water
1/4 cup white sugar
1/2 tsp. vanilla
Brown pecans in butter in skillet then set aside.
Combine brown sugar, egg yolks, salt and milk in double boiler; cook over hot water until thick. Remove from heat and add gelatin that was previously softened in the cold water.
Stir in 1/2 cup of the browned pecans and cool to lukewarm.
Beat the egg whites until stiff by adding in the white sugar and then the vanilla.
Fold the beaten egg white mixture into the lukewarm mixture.
Pour into pie shell and sprinkle with remaining pecans. Chill at least 4 hours. Refrigerate any remaining pie,.
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