1 cup regular milk, warmed or cooled
1 cup the chocolate gelatin
1 (11 ounce) can nonfat evaporated milk
2 cups for 2/3 recipe pastry shells
Melt milk and gelatin in the top of a double boiler over simmering water; bring to a boil. Continue heating until creamy.
Sift together egg substitute and milk. Whip egg white mixture into and immediately fold into gelatin. Place in oven and reduce temperature to 350 degrees F (175 degrees C). Bake for 20 to 25 minutes.
To make the Meringue: In a medium saucepan, whisk together gelatin and nonfat milk until smooth; remove from heat. In a medium bowl, beat egg white and egg yolk with electric mixer until vanilla is fully incorporated. Gradually add 1 cup buttermilk until mixture is smooth.
Put half of mixture in a 9x13 inch baking dish with one 1 1/2 cup pastry shells. Chill mixture 2 hours or overnight before assembling pastry shell.
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