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Ingredientes
- bh&g encyclopedia of cooking 5
- 1/3 c. sugar
- 1 env unflavored gelatin (1 Tbsp.)
- 1 Tbsp. instant coffee
- 1/4 tsp grnd nutmeg
- 3 x slightly beaten egg yolks
- 1 can evaporated lowfat milk (14 1/2 ounce)
- 1/2 tsp vanilla
- 3 x egg whites
- 1/3 c. sugar
- 1 x baked 9-inch pastry shell
- 1/2 c. whipping cream
Direcciones
- In saucepan combine first 4 ingredients and dash salt. Combine egg yolks and evaporated lowfat milk; stir into gelatin mix. Cook and stir until gelatin dissolves and mix thickens slightly. Stir in vanilla. Refrigerateuntil partially set, stirring often. Beat smooth.
- Beat egg whites to soft peaks; gradually add in 1/3 c. sugar, beating to stiff peaks. Mix in gelatin mix. Pile in baked pastry shell. Refrigerateuntil hard. Whip cream. Top pie with whipped cream and chocolate curls, if you like.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 615g | |
| Calories 1249 | |
| Calories from Fat 442 | 35% |
| Total Fat 50.3g | 63% |
| Saturated Fat 30.9g | 124% |
| Trans Fat 0.0g | |
| Cholesterol 189mg | 63% |
| Sodium 441mg | 18% |
| Potassium 1178mg | 34% |
| Total Carbs 177.6g | 47% |
| Dietary Fiber 0.1g | 0% |
| Sugars 175.54g | 117% |
| Protein 26.84g | 43% |
