Put into chilled 9-inch Graham Cracker Crust ([page 4]). Freeze until firm.
CHOCOLATE CHIFFON
| Soften in a small bowl | 1 tablespoon unflavored gelatin in |
| ¼ cup cold water | |
| Mix well in a saucepan | ⅓ cup cocoa |
| ½ cup sugar | |
| ⅛ teaspoon salt | |
| Add and mix well | 2 egg yolks |
| Stir in gradually until smooth a mixture of | 1¼ cups Pet Evaporated Milk |
| ¾ cup water | |
| Cook and stir over low heat until slightly thickened, about 10 minutes. Add softened gelatin and stir until dissolved. Remove from heat. Chill until thick, but not firm. | |
| Then fold in | 2 stiffly beaten egg whites |
| 1½ teaspoons vanilla | |
Put into chilled 9-inch Graham Cracker Crust ([page 4]). Chill at least 3 hours.
PLAIN CUSTARD
Turn on oven and set at 350 (moderate).
Line a 9-inch pie pan with unbaked pastry.
| Mix in a bowl | ½ cup sugar |
| 2 tablespoons cornstarch | |
| ⅛ teaspoon salt | |
| Add and beat until well blended | 3 eggs |
| 1½ teaspoons vanilla | |
| Stir in gradually until smooth a mixture of | 1½ cups Pet Evaporated Milk |
| 1 cup water | |
| Pour into pastry-lined pan. | |
Bake on oven rack slightly below center about 55 minutes, or until knife inserted near edge of custard comes out clean. Cool thoroughly before cutting.
Caramel Custard: Make filling for Custard Pie. Sprinkle over bottom of unbaked pastry a mixture of ½ cup brown sugar and ⅛ teaspoon cinnamon. Pour custard mixture over top of sugar in pastry-lined pan. Bake as directed above for Custard Pie.