Cream Chiffon Pie

Directions

1. 1
   Soften gelatin in 1/4 cup cold water.
2. 2
   Mix in saucepan, 1/2 cup sugar and milk.
3. 3
   Cook over low heat, stirring constantly until scalded.
4. 4
   Remove from heat.
5. 5
   Slowly stir half the mixture into egg yolks.
6. 6
   Blend into hot mixture in saucepan.
7. 7
   Cook over low heat, stirring until it begins to boil.
8. 8
   Immediately remove from heat. Stir in softened gelatin.
9. 9
   Cool.
10. 10
    When mixture is partially set, beat with electric mixer until smooth.
11. 11
    Blend in vanilla; gently fold in whipped cream.
12. 12
    Beat egg whites with cream of tartar; when slightly stiff, add sugar and fold in cream mixture.
13. 13
    Pour into ready made baked crust.
14. 14
    Top with sweetened whipped cream.
15. 15
    Chill.