This pie is a delicate vanilla delight!

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Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
1 day
total:
1 day
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Sprinkle gelatin over cold water and set aside to soften. Whisk together 1/2 cup plus 1 tablespoon sugar and cornstarch in a small bowl. Whisk in the eggs and add the milk.

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  • Cook in double boiler over simmering water until custard thickens and coats the back of a spoon. Remove from heat. Stir in gelatin until the gelatin melts. Add ice cream while custard is hot. Cool slightly and stir in vanilla.

  • When the custard is room temperature, whip the cream until medium-stiff peaks form. Fold whipped cream into the custard. Pour filling into pie crust and refrigerate for several hours or overnight, until set.

Editor's Note:

You can use a chocolate crumb crust, a graham cracker crust, or a baked pastry shell, if you prefer. Garnish the pie with lightly sweetened whipped cream.

Nutrition Facts

329 calories; protein 5.9g 12% DV; carbohydrates 33g 11% DV; fat 19.8g 30% DV; cholesterol 94.8mg 32% DV; sodium 171.7mg 7% DV. Full Nutrition
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Reviews (1)

Read More Reviews
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
11/30/2012
Very good. Had a wonderful texture and didn't feel filling at all. When making the custard, you didn't say wheather or not to stir while cooking. It seemed to take forever without stirring. Also, do you stir in the ice cream or just let it melt in? Do you cool the filling on the counter or in the fridge before pouring into pie shell? Overall the pie was delicious. Instead of a regular pie crust, I used a chocolate cookie crust. Tasted just like an OREO> Read More
(15)
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