Transparent Pie

Ingredients

• 1/2 Cup butter or margarine
• 2 Cups sugar
• 2 small eggs, separated
• 1/2 Cup cream
• 1/2 Cup tart jelly
• 1 teaspoon vanilla
• 1 (9-inch) pastry shell, partially baked (see below)

Directions

Cream butter and sugar; add the well-beaten egg yolks and beat until smooth; add cream, jelly, and vanilla, and beat until well blended. (A rotary beater may be used for this.) Last, fold in the stiffly beaten egg whites. Pour into a pastry shell which has been partially baked (about 7 or 8 minutes) in a hot oven (450F). Finish baking in a slow oven (325F) until the center of the pie is firm to the touch. The egg whites will rise to the top during cooking and form a sort of meringue.

Submitted 6/13/05.
Source: Sunset Cookbook of Favorite Recipes, 1949 Edition
Submitted By: Janet Mathews
jmathews@san.rr.com
Transparent Pie