Pecan Chiffon PieA Light Airy Take-Off Of The Real Thing
Ingredients
1 envelope unflavored gelatin
12 c water
3 eggs divided
14 tsp salt
1 c scalded milk
1 14 c firmly packed dark brown sugar divided
1 tsp vanilla
2 Tbsp oleo or butter
34 c toasted pecans
1 baked pie shell or crumb crust
Directions
Put to soak the gelatin and water
Meantime combine in saucepan or double boiler the slightly beaten egg yolks salt milk and 1 cup of the brown sugar and cook slowly stirring constantly until thickened
When done remove and stir in soaked gelatin and vanilla
Set aside to thicken only slightly while toasting until lightly browned in skillet the pecans and oleo
Make meringue using stiffly beaten egg whites and 14 cup brown sugar beaten into whites
Now gently fold together the custard meringue and 14 cup toasted pecans cooled
Pour into 9-inch pie shell and top with remaining 12 cup toasted pecans
