- 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.