How to make it

  • Place cold water in a small bowl and sprinkle unflavored gelatin over the water. Set aside.
  • In large bowl, beat pasteurized egg yolks with a mixer. Gradually add sugar and salt and beat until mixture is fluffy and is light ivory in color.
  • Beat egg whites until stiff. Using same beaters, whip cold egg yolk/milk mixture until creamy. Add vanilla and beat. Then fold in beaten egg whites. Pour into baked and cooled pie crust and chill overnight. 8 servings
  • To serve:
  • Offer whipped cream, shaved chocolate, fudge sauce, maraschino cherries, chopped nuts and other sundae toppings for guests to pour over pie wedges.

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