Butterscotch Chiffon Pie - cooking recipe

Ingredients

1 envelope Knox gelatine
1/4 c. cold water
3 eggs, separated
1 c. brown sugar
1 c. scalded milk
2 Tbsp. butter
1/4 tsp. salt
1/2 tsp. vanilla
1/4 c. sugar

Preparation

Soak gelatine in cold water 5 minutes.
Beat egg yolks until thick and lemon colored.
Gradually beat in brown sugar, then the milk.
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.
Cool and add vanilla.
Beat egg whites until quite stiff.
Add granulated sugar gradually while continuing to beat until stiff.
Fold into cooled custard.
Pour into graham cracker crust and chill.