“This pie is a delicate vanilla delight!” - by Rosemary Stoker
Ingredients
Adjust Servings
Original recipe yields 1 9-inch pie
Directions
- Sprinkle gelatin over cold water and set aside to soften. Whisk together 1/2 cup plus 1 tablespoon sugar and cornstarch in a small bowl. Whisk in the eggs and add the milk.
- Cook in double boiler over simmering water until custard thickens and coats the back of a spoon. Remove from heat. Stir in gelatin until the gelatin melts. Add ice cream while custard is hot. Cool slightly and stir in vanilla.
- When the custard is room temperature, whip the cream until medium-stiff peaks form. Fold whipped cream into the custard. Pour filling into pie crust and refrigerate for several hours or overnight, until set.
Nutrition
Amount Per Serving (8 total)
- Calories
- 329 cal
- 16%
- Fat
- 19.8 g
- 30%
- Carbs
- 33 g
- 11%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"Very good. Had a wonderful texture and didn't feel filling at all. When making the custard, you didn't say wheather or not to stir while cooking. It seemed to take forever without stirring. Also, do y..." See moreou stir in the ice cream or just let it melt in? Do you cool the filling on the counter or in the fridge before pouring into pie shell? Overall the pie was delicious. Instead of a regular pie crust, I used a chocolate cookie crust. Tasted just like an OREO>"
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