Banana Nut Chiffon Pie - cooking recipe

Ingredients

1 envelope plain gelatin
1/4 c. cold water
1/2 c. sugar
1/2 tsp. salt
1 1/2 c. milk
3 egg yolks, slightly beaten
1 tsp. vanilla
8 oz. Cool Whip
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar
2 sliced bananas
1/4 c. chopped nuts
1/2 c. maraschino cherries
2 9-inch baked pie shells

Preparation

Soften gelatin in water and set aside.
In saucepan, mix 1/2 c. sugar, salt
and milk.
Cook over low heat stirring until scalded and remove from heat.
Take half the cooked mixture, stir with egg yolks and return to saucepan.
Cook over low heat until it comes to a boil.
Remove from heat and stir in gelatin.
Cool over bowl of ice.
When mixture is partially set, beat with mixer until smooth.
Blend in vanilla.
Gently fold thawed Cool Whip into mixture.
Make meringue with egg whites, cream of tartar and sugar.
Gently add to cooked mixture.
Add bananas, nuts and cherries.
Pile into pie shells and chill about 2 hours.