Pink of Perfection Pie
Early on serving day:
1. Make from favorite recipe or label of packaged piecrust mix. 1 8-inch pie shell with high fluted edge; bake; then cool thoroughly.
2. Meanwhile, in double-boiler top, combine 4 1/2 teaspoons unflavored gelatine and 1/3 cup granulated sugar; then add 4 egg yolks and beat slightly. Now stir in 1/2 cup creme de noyaux liqueur and 1/4 cup white creme de cacao; then cook, over boiling water, stirring constantly, until mixture thickens-about 5 minutes. Then stir in a few drops of liquid red food color to tiny it a deep pink.
3. In large bowl beat 4 egg whites until frothy; then add 1/4 teaspoon salt and beat until soft peaks are formed. Now gradually beat in 1/4 cup granulated sugar.
4. Now whip 1 cup heavy or whipping until stiff; pour into beaten egg whites; then gently pour on pink gelatine mixture; using rubber spatula, gently fold mixtures together. Refrigerate mixture 30 minutes or until mixture mounds when dropped from spoon. Then, using rubber spatula, lightly pile gelatine mixture into the baked pie shell. Refrigerate again.
About thirty minutes before serving:
Whip 1/4 cup heavy or whipping cream and use in decorating baf with decorating tube number .30 in place, to make design as pictured. Refrigerate until it is time to serve, cut into 8 wedges; then garnish with fresh fruits.
