Carrot Chiffon Pie

Directions

1. 1
   Combine gelatin and milk mixture with 1/2 cup milk in heavy saucepan and heat gently to dissolve gelatin.
2. 2
   Remove from heat.
3. 3
   Add sugar, salt, cardamom, mace, ginger and nutmeg to gelatin mixture.
4. 4
   Combine egg yolks and carrots in a small bowl and whisk well.
5. 5
   Add 4 Tablespoons of milk mixture, 1 Tablespoon at a time, to eggs and carrots.
6. 6
   Blend in warmed egg yolks and carrots with remaining milk, sugar and spice mixture.
7. 7
   cook 5 minutes at very low heat, being careful not to curdle eggs.
8. 8
   Remove from heat and chill until partially set.
9. 9
   Beat egg whites until soft peaks form.
10. 10
    Gradually add 1/4 cup sugar and beat to stiff peaks.
11. 11
    Fold into carrot mixture along with whipped cream.
12. 12
    Pile into crust.
13. 13
    Chill until firm.