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Creamy Chocolate Bavarian Pie
1 T unflavored gelatin
1-1/2 C chocolate cookie crumbs
� C melted butter
3 eggs, separated
� C sugar
� t salt
1 C milk, scaled
1 t vanilla
1 C heavy cream, whipped
Soften gelatin in � C cold water. Combine cookie crumbs and butter; press mixture against side and bottom of 9-inch pie plate. Beat egg yolks lightly in top of double boiler; add sugar and salt. Stir in milk gradually; cook, stirring, until thickened. Dissolve gelatin in hot mixture; chill until partially congealed. Beat egg whites until stiff, beating in vanilla. Fold egg whites and whipped cream into gelatin mixture; spoon into crumb crust. Refrigerate until firm.
Yield: 6 servings
Cookbook: The Illustrated Encyclopedia of American Cooking
Typed By: Susan