Butterscotch Chiffon Pie

1. 1

   Soak gelatine in cold water 5 minutes.

2. 2

   Beat egg yolks until thick and lemon colored.

3. 3

   Gradually beat in brown sugar, then the milk.

4. 4

   Add butter and salt and cook in top of double boiler over hot, not boiling water, stirring until mixture coats the spoon. Stir in gelatine.

5. 5

   Cool and add vanilla.

6. 6

   Beat egg whites until quite stiff.

7. 7

   Add granulated sugar gradually while continuing to beat until stiff.

8. 8

   Fold into cooled custard.

9. 9

   Pour into graham cracker crust and chill.

* Per serving · 4 servings · Values may vary.

No additional tips available.