People may have had to cope with food shortages in Rosie’s day, but that didn’t mean they weren’t enjoying delicious desserts that are still tasty today. In fact, this pie turned out so good I would call it decadent, yet it’s also surprisingly easy to prepare. For best results I recommend using your favorite pie crust recipe, or trying the historic Victory Pie Crust referred to in this recipe. Frozen pie crust would also be suitable. Whichever crust you use, be sure to bake it as directed below before adding the lemon filling.
LEMON CHIFFON PIE
- 3 egg yolks, slightly beaten
- 1 cup water
- ½ cup sugar
- 1 package Lemon Jell-O
- 3 tablespoons lemon juice
- 1½ teaspoons grated lemon rind
- dash of salt
- 3 egg whites
- baked pie shell
Combine egg yolks and water in top of double boiler, mixing well. Add 1/4 cup sugar and cook over hot water about 3 minutes, or until well heated, stirring constantly. Remove from fire. Add Jell-O and stir until dissolved. Add lemon juice and rind. Chill until slightly thickened. Add salt to egg whites and beat until foamy; then add remaining sugar gradually and continue beating until stiff. Fold slightly thickened Jell-O into egg whites. Pour into cold pie shell. Chill until firm.
BAKED PIE SHELL
Prepare Victory Pie Crust as directed above. Place dough on lightly floured board, shape round and pat flat with rolling pin. Then roll into 1½ -inch circle. Fold in half and place on bottom of inverted 9-inch pie plate. Open out folded half of pastry and fit snugly to plate. Trim off pastry to outer edge of plate and mark around rim with table fork dipped in flour. Prick crust well. Bake in hot oven (450º F) 15 to 18 minutes, or until lightly browned.
This one takes me back.
I was in Toastmasters for a number of years. It’s a wonderful organization, and you learn all kinds of interesting things listening to other member’s speeches. One night someone did a recipe demonstration for an easy to prepare pie that tasted like a million bucks, or so he said. Now mind you, I’ve never actually tasted cash, but I can tell you the pie was delicious.
MILLION DOLLAR PIE
- 1 premade graham cracker pie crust
- 1 8 oz can crushed pineapple
- 1 package vanilla flavored instant pudding mix
- 1 12 oz can condensed milk
- 1 8 oz container whipped topping
Whisk together canned pineapple, canned milk and instant pudding mix in a large mixing bowl for about one minute. Fold in the entire container of whipped topping mix. Once mixture is thoroughly blended pour into pie crust and gently smooth until it is evenly spread. Chill several hours. Serve.
It’s that time of year, what I like to think of as, “Pumpkin Spice,” season. Ha!
This recipe may not exactly be low carb, but it’s yummy, and it’s seasonal. You may even want to consider serving it as part of your Thanksgiving meal.
PUMPKIN WALNUT CHEESECAKE PIE
- 2 packages (8 oz) cream cheese
- 3/4 cup sugar
- 1 (15 oz) can of pumpkin
- 2 eggs
- 2 frozen pie shells, thawed
- 1 1/4 teaspoons ground cinnamon
- 1/2 teaspoon ginger
- 1 teaspoon nutmeg
- 1/4 teaspoon salt
- 6 tablespoons butter, softened
- 1 cup brown sugar
- 1 cup chopped walnuts
Preheat oven to 350° F. Cream sugar and cheese together in a large mixing bowl. Add pumpkin and spices and mix thoroughly. Beat in eggs, one at a time. Add salt and blend until creamy. Pour equal amounts into pie shells and bake for 30 minutes.
While cheesecake is baking prepare topping. Cream butter and brown sugar in a small mixing bowl. Add walnuts and blend thoroughly. Remove cheesecakes from oven after 30 minutes and sprinkle on topping. Return to oven and bake for approximately 50 minutes to 1 hour, or until a toothpick inserted in the center comes out clean. Let cool. Serve with whipped cream topping, if desired.