Applesauce chiffon pie
9-inch pie
3 egg yolks, slightly beaten
1½ cups applesauce
⅛ teaspoon ginger
¼ teaspoon cinnamon
½ cup milk
1 tablespoon lemon juice
½ teaspoon grated lemon rind
½ cup sugar
1 tablespoon gelatin
¼ cup cold water
3 egg whites
¼ teaspoon salt
9-inch baked pastry shell, or graham cracker shell
Nutmeg, if desired
Mix the egg yolks, applesauce, ginger, cinnamon, milk, lemon juice and rind, and half the sugar.
Cook over low heat, stirring constantly, until mixture thickens.
Sprinkle gelatin on water; let stand a few minutes.
Add gelatin to the hot mixture; stir until dissolved. Cool until thick but not set.
Beat egg whites until foamy. Add salt and beat until stiff. Add rest of sugar slowly, beating constantly.
Blend egg white mixture with thickened gelatin mixture.
Pour into the pie shell and sprinkle with nutmeg, if desired. Chill until firm.
NOTE: Use only clean, sound-shelled eggs in this recipe.