Ingredients
1-1/8 teaspoons unflavored gelatin1/4 cup cold water3/4 cup sugar2 tablespoons cornstarch2/3 cup 2% milk3 egg yolks, lightly beaten1 teaspoon vanilla extract1-1/2 cups heavy whipping cream, whippedPastry for single-crust pie (9 inches)1/8 teaspoon ground nutmeg
Preparation
In a small bowl, soften gelatin in cold water; set aside.
In a large saucepan, combine sugar and cornstarch. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot mixture into egg yolks. Return all to the pan; bring to a gentle boil, stirring constantly. Remove from the heat; stir in gelatin and vanilla.
Cool to room temperature, stirring occasionally. Fold in whipped cream. Pour into pie shell. Sprinkle with nutmeg. Refrigerate until set, about 2 hours.
