Recipe from: The Story of Pure Vanilla, rewritten by R.C. Schlotterer.
Published by the Vanilla Bean Association of America, © 1955.
Soften gelatin in 1/4 cup milk. Beat egg yolk slightly and combine with 1 1/4 cups milk,
1/3 cup sugar, 1/2 teaspoon salt. Cook in top of double boiler until mixture thickens,
stirring constantly. When mixture is thick, remove from heat. Add 1 teaspoon vanilla to
softened gelatin. Beat well. Chill until mixture begins to thicken. Beat 4 egg whites until
stiff, beating in 1/4 cup sugar gradually. Fold egg whites carefully into gelatin mixture.
Pour into cooled, baked pie shell. Chill in refrigerator 3-5 hours. For extra flavor,
top with whipped cream and sprinkle with chocolate bits.