Instructions: In a three quart metal mixing bowl, thoroughly stir together gelatin, brown sugar, salt and spice; stir in milk. With a whisk, beat in egg yolks, then pumpin. Place bowl over a saucepan of boiling water: cook stirring often until heated through and gelatin and sugar have dissolved, about 10-15 min. (I test by feel, if its too hot to touch then its cooked). Chill until mixture mounds when dropped from a spoon. Beat egg whites to soft peak stage; gradually beat in granulated sugar until stiff; fold into gelatin mixture. Turn into pie sheels; chill until firm. Before serving, top with whipped cream or cool whip.

Makes 2-9" pies, can be halved for one one 9" pie

(P.S.: Does anyone know how to modify this recipe since it has the uncooked egg whites in it? Many old recipes used to use uncooked eggs as part of the recipe. I would like to know how to convert this one and several other dessert recipes that use either whole eggs or separated eggs uncooked. Thanks - in advance for your help.)

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