Almond Chiffon Pie

1. 1

   Scald milk in boiler over low heat.

2. 2

   Sprinkle gelatine over water.

3. 3

   Separate eggs.

4. 4

   Set aside whites (and cover).

5. 5

   Beat yolks, sugar and salt with fork.

6. 6

   When milk is scalded, pour some into egg mixture, then add egg mixture to rest of milk.

7. 7

   Cook over low heat, stirring, until thick as custard sauce.

8. 8

   Pour some over gelatine; stir, dissolving gelatine and add gelatine to remaining milk mixture, blending.

* Per serving · 4 servings · Values may vary.

No additional tips available.