| Pecan Chiffon Pie
4 eggs, separated
1/4 teaspoon of salt
1 cup of sugar, divided
1 cup of milk
1 envelope of plain gelatin
1/4 cup of cold water
1 teaspoon of vanilla
1 cup of chopped pecans, toasted
one 9 inch pie shell, baked
1 cup of cream, whipped and sweetened
Beat egg yolks and place in sauce pan with salt and 1/2 cup of sugar. In separate sauce pan heat milk and pour over egg mixture. Cook over low heat, bring to a boil and cook until thickens. Remove from heat. Dissolve gelatin in water and add at once to hot mixture. Add vanilla and set custard aside to cool completely. Beat egg whites until stiff, adding remaining 1/2 cup of sugar. Fold into cooled custard. Gradually fold in nuts. Spoon into baked pie shell and refrigerate. After pie is firm top with sweetened whipped cream. Spread on top of pie, refrigerate until serving..
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