Vanilla Chiffon Pie - cooking recipe

Ingredients

1 baked pie shell
1 (1/4 ounce) envelope gelatin
1/4 cup milk
4 egg yolks, slightly beaten
1 1/4 cups milk
1/3 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
4 egg whites
1/4 cup sugar
1/4 teaspoon cream of tartar
1 (8 ounce) container whipped topping

Preparation

Soften the gelatin in the milk.
Combine the slightly beaten egg yolks with the 1 1/4 c milk, 1/3 c sugar and 1/2 tsp salt in a double broiler. Cook stirring constantly until mixture thickens and will coat a spoon. Remove from heat.
Add vanilla and gelatin mixture and beat well with rotary beater.
Chill until mixture begins to thicken.
Beat the egg whites until stiff. Beat in 1/4 c sugar and the cream of tartar.
Fold egg whites carefully into gelatin mixture.
Turn into cooled baked pie shell.
Chill until firm. 3-5 hours.
Top with whipped topping.
You can sprinkle crushed nuts on top if you would like.