Angel Cream Pie

Ronald K Yamakawa

  • 1 tsp. gelatin
  • 1 T. cold water
  • 1/2 C. sugar
  • 2 T. cornstarch
  • 1/4 tsp. salt
  • 1 C. milk
  • 3 egg yolks, well beaten
  • 1 T. butter
  • 1 1/2 tsp. vanilla
  • 1 C. heavy cream, whipped
  • Semi-sweet chocolate, grated

Soak gelatin in water. Mix sugar, cornstarch and salt. Heat milk in a double boiler, stirring constantly. Add sugar, cornstarch and salt mixture to milk. Cook until thick and smooth, stirring constantly. Stir small amount of mixture into yolk. Return yolk mixture to double boiler. Cook few minutes, stirring constantly. Add gelatin, butter. Cool. Add vanilla and fold in whipped cream. Pour in baked shell. Sprinkle with chocolate. Chill.

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