CARAMEL NUT CHIFFON PIE

Ingredients:

• 1 cup sugar
• 1 tablespoon gelatin
• 2 cups milk
• 3 eggs
• ¼ teaspoon salt
• 1 teaspoon vanilla
• ⅛ teaspoon cream of tartar
• ½ cup chopped nuts (preferably toasted almonds)
• 1 baked 9-inch pie shell

Instructions:

1. Melt 6 tablespoons of sugar to a golden brown syrup.
2. Combine milk and gelatin and bring to scalding point.
3. Stir slowly into the caramel syrup.
4. Beat egg yolks slightly in the top of a double boiler.
5. Pour the caramel syrup mixture slowly over the yolks, stirring constantly. Cook until it coats the spoon.
6. Remove from heat and add salt and vanilla. Cool.
7. Make a stiff meringue by beating egg whites with cream of tartar until stiff enough to hold a point, then gradually beat in the remaining sugar.
8. Fold the meringue into the cooled custard and blend in the nuts.
9. Pour into a cooled baked pie shell and let stand until stiff enough to cut. Serve with whipped cream, if desired.