Carrot Chiffon Pie - cooking recipe

Ingredients

1 (9-inch) pie shell, baked
1 1/4 c. cooked carrots, mashed and cooked (approximately 6 to 7 sliced)
3 egg yolks
1/2 c. sugar
1/2 c. evaporated milk
1/2 tsp. ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. cloves
1 Tbsp. unflavored gelatin
1/4 c. cold water
3 egg whites, stiffly beaten
1/2 c. sugar

Preparation

Beat egg yolks and 1/2 cup sugar until thick; add mashed carrots, milk and seasonings.
Cook in top of double boiler until thick.
Soften gelatin in cold water.
Stir into hot mixture. Beat egg whites stiff, add 1/2 cup sugar and mix well.
Add egg whites to hot carrot mixture and fold in.
Pour into cool pie shell and chill until firm.
Delicious served with whipped cream.