Bavarian Pie

Ingredients

1 tablespoon unflavored gelatin 1/2 cup cold water 1 cup Roberts Half and Half 2 Roberts Eggs, separated 1/2 cup sugar 1/8 teaspoon salt 1/2 teaspoon vanilla extract Graham Cracker Crust

Preparation

Soften gelatin in cold water. Meanwhile, heat half and half to lukewarm; stir in egg yolks and bring just to a boil. Immediately remove from heat; mix in half of the sugar, salt and softened gelatin, blending well; chill until slightly thickened. Using a clean beater, beat egg whites until stiff peaks form; gradually add remaining sugar and vanilla extract. Beat gelatin mixture until fluffy; gently fold into egg white mixture. Spoon filling evenly into Graham Cracker Crust; chill until firm. (Keep refrigerated.)

Recipe Contributed By: Mrs. Alfred F. Vlcek Omaha, Nebraska

Yield: one 9 inch pie