Lemonade Fluff Pie With A Coconut Crust – A Retro Recipe Test

Posted on Jul 22 2013 - 6:26am by RetroRuth

It’s been soooo darn hot. Who is in the mood for a nice, light lemon pie?


This pie comes from Colonial Cookery, a church cookbook from 1960.

5.0 from 1 reviews
Lemonade Fluff Pie With A Coconut Crust
  • 1 envelope unflavored gelatine
  • ½ cup cold water
  • 4 eggs*
  • Dash of salt
  • ½ cup sugar
  • 1 – 6 ounce can frozen lemonade
  • 1 cup heavy cream
  • For Crust:
  • ⅓ c butter
  • 3 Tb. sugar
  • 1 egg yolk
  • 1 c. sifted flour
  • 1 c. coconut
  1. In top of double boiler, soften gelatine in cold water. Add beaten egg yolks and salt. Cook over simmering water, stirring constantly till gelatine dissolves and mixture is slightly thick (about 5 minutes). Remove from heat. Stir in frozen lemonade concentrate. Chill until mixture mounds when spooned.
  2. Beat egg whites and ½ cup sugar. Beat until stiff peaks form. Fold gelatine mixture into egg white mixture.
  3. Whip cream. Fold ½ of it into filling. Put in baked, cooled 9” pastry shell. Chill until firm. Sweeten the rest of the whipped cream and use it to top pie before serving.
  4. For Crust:
  5. Cream butter and sugar, add egg yolk, flour and coconut. Pat mixture in pan. Chill 30 minutes. Bake 25-30 min. at 350 degrees.



Even though this is a fussy pie with lots of steps and dirty bowls, it is relatively easy to turn out with a modern stand or hand mixer. The dirty dishes also are worth it because of the great lemonade flavor. Make no mistake, this pie tastes like lemonade and is not a rich, tart lemon curd, but it is still a very good pie. The Coconut Pie Crust was a delicious and chewy surprise at the bottom of this very, very light pie.


Note: I always use pasteurized egg whites for chiffon pies since the whites will not be cooked! I use the whites in the carton, and they whip up a little soft, but they work just fine.

Tom Tasting PieIMG_1555

“This is really good.”

“Is it?”

“Yeah. It tastes just like lemonade. And this is a really good crust.”

“Whew. I was afraid that the crust was going to suck.”

“It doesn’t, it goes really well with this pie.”

The Verdict: Very Good

From The Tasting Notes:

This pie was very much a chiffon pie. It was very, very light and delicious. But it still had a good lemonade flavor. It was an excellent match with the coconut crust. Even though this was a fussy pie that made lots of dirty bowls, we will be making this one again!

WordPress Author Box

I love everything retro, vintage, mid-century, kitsch and all things atomic! A 21st century housewife just trying to fit in...to the 50's. I have a passion for vintage recipes and an enormous vintage cookbook collection that I keep testing, even though by now I should know better. Creator of Mid-Century Menu (www.midcenturymenu.com), No Pattern Required (www.nopatternrequired.com), and I Ate The 80's (www.iatethe80s.com).

Like us on Facebook
on Facebook

Follow me on Twitter
Follow @MidCenturyMenu on Twitter

6 Comments so far. Feel free to join this conversation.

  1. Cristina July 22, 2013 at 5:11 pm - Reply

    OOOhhh! This looks super yummy! My grandmother would love this!

    I might have to try this, it looks really fluffy and light.

  2. David July 22, 2013 at 5:12 pm - Reply

    Damn, that pie looks good!

  3. Cindy July 22, 2013 at 7:14 pm - Reply

    Mmmmm yummy, pinning this one!

  4. Lisa B. July 22, 2013 at 11:35 pm - Reply

    Those church cookbooks are just the best, aren’t they? Everyone entered their very best recipes. I’m a new reader–love your blog.

  5. Sarah K. @ The Pajama Chef July 23, 2013 at 4:49 pm - Reply

    i am in LOVE with the idea of this crust. must make asap!

Leave A Response

Rate this recipe: