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