Soften gelatin in 1/4 cup milk. Scald remaining milk. Add the combined sugar, cornstarch and salt, continue to heat heating rapidly until, boiling, stirring constantly. Stir about 1/2 cup hot mix into egg yolks, pour back into saucepan, simmer 5 min more. Stir in gelatin mix, add butter and vanilla. Pour into 3 8in pie pans, freeze. Remove from pan, wrap in moisture proof freezer material, return to frezer.
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Meringue- Beat 3 egg whites with 1/4 tsp creamof tartar until frothy, beat 6 tbs sugar, a little at a time. Beat until meringue stands in firm peaks.
For Banana Cream- Slice 2 ripe bananas over frozen filling, sprinkle wit 1 tbs powdered sugar. Cover with meringue and bake.
For Coconut Cream- Sprinkle 1 1/2 cup flaked coconut over frozen filling, cover with meringue and bake.
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