Emmaline's Pecan Chiffon Pie

  • 4 eggs separated
  • 1 cup sugar
  • 1/4 tsp. salt
  • 1 tsp. vanilla
  • 1 cup chopped pecans
  • 1 cup warm milk
  • 1 pack plain gelatin
  • 1/4 cup water

Cook 4 egg yolks, 1/2 cup sugar, salt and warm milk until thick.

Dissolve gelatin and water and add to custard, then add vanilla.

Refrigerate to cool.

Chop pecans and toast for added flavor.

Beat 4 egg whites until stiff and add 1/2 cup sugar.

Fold custard and pecans into egg whites. Bake crust and let cool, then fill.

Top with cool whip.