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Spanish Cream Pie


1 1/2 envelopes (1 1/2 tablespoons) unflavored gelatin
2 cups milk
6 tablespoons sugar
1/8 teaspoon salt
2 egg yolks
1/2 teaspoon vanilla
2 egg whites
2 oranges
1 banana
confectioners' sugar
9" baked pie shell
1 cup whipping cream


Sprinkle gelatin over the milk; heat in a double boiler over hot water or in the microwave.

Stir in sugar and salt, stirring until dissolved.

Separate eggs; beat egg yolks.

Add hot milk mixture to the beaten yolks; cook in double boiler or microwave, stirring constantly, until mixture coats the back of a spoon.

Stir in vanilla extract. Chill until mixture begins to stiffen.

Beat egg whites until stiff; fold into chilled mixture.

Slice custard mixture over fruit peeled segments of fruit. Chill until firm.

Whip cream until peaks form while sweetening with confectioners' sugar, to taste. Flavor with a few drops of vanilla or rum; swirl whipped cream over each serving and serve chilled.

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