Pecan Chiffon Pie - cooking recipe

Ingredients

1 pkg. plain gelatin
2 Tbsp. water
4 egg yolks
3/4 c. milk
1/2 c. sugar
pinch of salt
4 egg whites
1/2 c. sugar
1 tsp. vanilla
1/2 c. pecans, very finely chopped
pie shell

Preparation

Dissolve gelatin in water.
Mix egg yolks, milk, sugar and salt and cook in top of double boiler until it coats the spoon but not any longer.
Add gelatin and cool.
Beat egg whites until stiff and add sugar gradually.
Fold custard into egg whites.
Add vanilla.
Fold in nuts, saving a few to sprinkle on top.
Pour into cooked, cooled pie shell.
Refrigerate.