Rating: 3.5 stars 3.6
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This pie is a delicate vanilla delight!

Gallery

Recipe Summary

prep:
30 mins
cook:
25 mins
additional:
1 day 1 hr
total:
1 day 1 hr 55 mins
Servings:
8
Yield:
1 9-inch pie
Advertisement

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.

    Advertisement
  • 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; carbohydrates 33g; fat 19.8g; cholesterol 94.8mg; sodium 171.7mg. Full Nutrition
Advertisement