1 ½ cup milk
12 ounce carob chips
4 eggs, separated
½ cup fructose
½ cup almonds, finely chopped
1 envelope unflavored gelatin
1 cup whipping cream
Heat 1 cup milk to boiling. Place carob pieces, egg yolks, and fructose in blender. Add hot milk while blending. Butter 9” pie plate generously, sprinkle with 2 tablespoons of the almonds to make a coating. Whip egg whites until stiff. Fold in 1 ¼ cub carob mixture and all but 1 tablespoon almonds. Turn into pie plate. Bake 3l75 degrees 20 minutes or until center is firm. Cool on rack. Center falls to make a shell. Filling: mix remaining ½ cup milk with gelatin. Stir over low heat until dissolved. Whip cream until stiff. Fold in remaining carob mixture. Chill until it begins to thicken (about 1 hour). Spoon into pie shell. Spoon into pie shell. Sprinkle with the remaining 1 tablespoon almonds. Chill. (Pie may be frozen and serve partially thawed).
Note: This is a health nut adaptation of a recipe I got from a friend. I made it for a contest at our local health food store and won Grand Prize. You, of course, can substitute chocolate, sugar, or whatever you wish. I usually can’t leave a recipe alone.