Carrot Chiffon Pie

Total Time: 4 hrs 30 mins Preparation Time: 30 mins Cook Time: 4 hrs

Ingredients

• Servings: 8
• 1 envelope unflavored gelatin, softened in
• 1/4 cup milk
• 1/2 cup milk
• 1/2 cup sugar
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon ground mace
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 2 egg yolks, slightly beaten
• 1 cup carrot, cooked and mashed
• 2 egg whites
• 1/4 cup sugar
• 1/2 cup whipping cream, whipped
• 1 9-inch graham cracker crust

Recipe

• 1 combine gelatin and milk mixture with 1/2 cup milk in heavy saucepan and heat gently to dissolve gelatin.
• 2 remove from heat.
• 3 add sugar, salt, cardamom, mace, ginger and nutmeg to gelatin mixture.
• 4 combine egg yolks and carrots in a small bowl and whisk well.
• 5 add 4 tablespoons of milk mixture, 1 tablespoon at a time, to eggs and carrots.
• 6 blend in warmed egg yolks and carrots with remaining milk, sugar and spice mixture.
• 7 cook 5 minutes at very low heat, being careful not to curdle eggs.
• 8 remove from heat and chill until partially set.
• 9 beat egg whites until soft peaks form.
• 10 gradually add 1/4 cup sugar and beat to stiff peaks.
• 11 fold into carrot mixture along with whipped cream.
• 12 pile into crust.
• 13 chill until firm.