Date: |
Tue, 11 Jul 1995 07:39:09 -0600 |
Subject: |
|
From: |
|
Parts/Attachments: |
|
|
<<Disclaimer: Verify this information before applying it to your situation.>>
I adapted the recipe I found on an old box of Shirriff Lemon Pie Filling and
got good results. The only thing I found was that the crust probably could
have used more butter or adhesive, it could be that I didn't let it cool
long enough, it looked to good. The next day the crust was much firmer.
Lemon Chiffon Pie
-----------------
2 cups GF Corn flakes crushed (I used Natures Path - Honey'd Cornflakes**)
(makes approximately 1 cup crushed, could use more for a thicker crust)
1/2 cup finely chopped pecans
2 tbsp sugar
1/4 cup melted butter/margarine
Shirrif Lemon Pie filling
1/3 cup cold water
2 eggs yolks (save the whites)
2 cups boiling water
1 tbsp butter
2 egg whites
2 tbsp sugar
1. Combine the crushed cereal with pecans, and 2 tbsp sugar. Stir in
melted butter. Set aside 2 tbsp for garnishing finished pie and press
remaining mixture evenly around side and base of a 9" pie plate.
2. Bake at 400F (200C) for 5-6 minutes. Chill.
3. Prepare pie filling according to package. Let cool 10 minutes stirring
occasionally.
4. Meanwhile beat egg whites until soft peaks form, beat in 2 tbsp sugar
until stiff peaks form. Gently fold eggs into pie filling.
5. Spoon into pie shell and garnish with reserved crumbs. Chill 2-3 hrs
before serving.
ps. I've also just made plain lemon meringue pie with this crust and it
tastes wonderful. I have never been a pie pastry person and even without
being celiac I wish I had known about this crust years ago.
The kids thought the lemon was a bit tart for them so next time I think I
will try a banana cream pie with this crust.
Karen, Edmonton, Alberta, Canada
[log in to unmask]
|
|
|