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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This dessert is a festive finale. It is rich and scrumptious.—Katherine Kuhlemeier, Pearl City, Illinois Ingredients:
1-1/8 teaspoons unflavored gelatin |
1/4 cup cold water |
3/4 cup sugar |
2 tablespoons cornstarch |
2/3 cup 2% milk |
3 egg yolks, lightly beaten |
1 teaspoon vanilla extract |
1-1/2 cups heavy whipping cream, whipped |
pastry for single-crust pie (9 inches) |
1/8 teaspoon ground nutmeg |
Directions:
1. In a small bowl, soften gelatin in cold water; set aside.
2. In a large 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.
3. 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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