PRIZE WINNING LEMON FLUFF PIE
This is my Great-Grandmother Alice's award-winning pie! This is one of the pies she made for the restaurant she owned in Sebastopol, California. Enjoy!
Provided by BAKERZOLLER
Categories Desserts Pies No-Bake Pie Recipes Chiffon Pie Recipes
Time 2h30m
Yield 8
Number Of Ingredients 22
Steps:
- Preheat an oven to 400 degrees F (200 degrees C).
- To make the chocolate crust, combine the flour, hot cocoa mix, and 1/4 teaspoon salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add the milk, vanilla, and food coloring and toss with a fork until the flour mixture is moistened. Roll the crust out between two sheets of waxed paper and transfer it to a 9-inch pie pan. Trim or crimp the edges. Prick the bottom and sides of the crust with a fork and sprinkle with chopped pecans.
- Bake the crust in the preheated oven until the crust is set and the edges have darkened slightly, 10 to 12 minutes. Cool on a rack. Meanwhile, sprinkle the gelatin over the cold water and set aside.
- To make the filling, mix the cornstarch, 1/2 teaspoon salt, and 1 cup sugar together in a saucepan. Gradually whisk in the boiling water. Heat the mixture over high heat until the mixture boils. Reduce the heat and simmer until the filling is thick and clear, 8 to 10 minutes. Gradually whisk a portion of the hot filling into the beaten egg yolks. Return the yolk mixture to the saucepan and cook for 1 minute more, stirring constantly.
- Stir in the rehydrated gelatin mixture and mix until dissolved. Blend in the butter, lemon zest, and lemon juice; remove from heat.
- Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the 3 tablespoons sugar, continuing to beat until medium-stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
- Use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites (meringue) into the hot filling mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining meringue, folding just until incorporated. Allow the mixture to cool for 25 minutes; the filling should mound from a spoon when dropped back into the bowl.
- Whip the cream until stiff. Fold the whipped cream into the filling and gently spread the filling in the cooled baked pie shell. Sprinkle the pie with the chocolate shavings and refrigerate until serving.
Nutrition Facts : Calories 489.1 calories, Carbohydrate 54.4 g, Cholesterol 125.7 mg, Fat 29 g, Fiber 1.5 g, Protein 5.7 g, SaturatedFat 13 g, Sodium 298.7 mg, Sugar 36.3 g
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Mfuneko Ntsiye
[email protected]This pie was a bit too sweet for my taste, but I still enjoyed it.
Mehmood Khan
[email protected]I'm not a huge fan of lemon desserts, but this pie was really good. The filling was light and fluffy, and the crust was flaky and buttery.
Apny Loog
[email protected]I made this pie for my husband's birthday and he loved it! He said it was the best lemon pie he's ever had.
SHAIDUR RAHMAN
[email protected]This pie is the perfect balance of tart and sweet. I love the fluffy filling and the graham cracker crust.
Raymond Morales
[email protected]I'm new to baking and this pie was really easy to make. I'm definitely going to try more recipes from this website.
Zaynab Mato
[email protected]I had a hard time finding graham cracker crumbs, so I used vanilla wafers instead. The pie still turned out great!
Elijah Ben
[email protected]The crust was a little soggy, but the filling was delicious.
derrick dean
[email protected]The pie was a bit too tart for my taste, but I still enjoyed it.
Soal Khan
[email protected]This pie is a delicious and refreshing summer treat.
Rabby 520
[email protected]I've made this pie several times now and it's always a hit. It's the perfect dessert for any occasion.
Vincent Mkhize
[email protected]This pie was easy to make and turned out beautifully. The only thing I would change is to add a little more lemon zest to the filling.
Saif Chaudray
[email protected]I'm not usually a fan of lemon desserts, but this pie was amazing! The lemon filling was not too tart and the crust was perfect.
Matome Rangata
[email protected]I made this pie for a family gathering and it was a huge hit! Everyone loved the light and fluffy texture of the pie, and the lemon filling was perfectly tart and sweet.
Greg Unokesan
[email protected]This lemon fluff pie recipe is the perfect summer dessert! The pie is light and fluffy, with a creamy lemon filling and a graham cracker crust. It's the perfect treat to enjoy on a hot day.