Cream Chiffon Pie - cooking recipe

Ingredients

1 envelope gelatin
1/4 c. cold water
1/2 c. sugar
1 1/4 c. milk
3 egg yolks, slightly beaten
1 tsp. vanilla
1/2 c. whipping cream, whipped
3 egg whites
1/4 tsp. cream of tartar
1/2 c. sugar

Preparation

Soften gelatin in 1/4 cup cold water.
Mix in saucepan, 1/2 cup sugar and milk.
Cook over low heat, stirring constantly until scalded.
Remove from heat.
Slowly stir half the mixture into egg yolks.
Blend into hot mixture in saucepan.
Cook over low heat, stirring until it begins to boil.
Immediately remove from heat. Stir in softened gelatin.
Cool.
When mixture is partially set, beat with electric mixer until smooth.
Blend in vanilla; gently fold in whipped cream.
Beat egg whites with cream of tartar; when slightly stiff, add sugar and fold in cream mixture.
Pour into ready made baked crust.
Top with sweetened whipped cream.
Chill.