AuthorRetroRuth
Rating

From Colonial Cookery, 1960

Tested Recipe!

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Filling
 1 envelope unflavored, plain gelatin
 ½ cup cold water
 4 eggsOr egg yolks and pasteurized egg whites
 1 dash salt
 ½ cup sugar
 6 oz frozen lemonade concentrate
 1 cup heavy cream
Crust
  cup butter
 3 tbsp sugar
 1 egg yolk
 1 cup sifted flour
 1 cup coconut

Filling
1

In the top of a double boiler, soften gelatine in cold water. Add beaten egg yolks and salt. Cook over simmering water, stirring constantly till gelatine dissolves and the 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 gelatin 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 the top pie before serving.

Crust
4

Cream butter and sugar, add egg yolk, flour, and coconut. Pat mixture in pan. Chill 30 minutes. Bake 25-30 min. at 350 degrees

Ingredients

Filling
 1 envelope unflavored, plain gelatin
 ½ cup cold water
 4 eggsOr egg yolks and pasteurized egg whites
 1 dash salt
 ½ cup sugar
 6 oz frozen lemonade concentrate
 1 cup heavy cream
Crust
  cup butter
 3 tbsp sugar
 1 egg yolk
 1 cup sifted flour
 1 cup coconut

Directions

Filling
1

In the top of a double boiler, soften gelatine in cold water. Add beaten egg yolks and salt. Cook over simmering water, stirring constantly till gelatine dissolves and the 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 gelatin 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 the top pie before serving.

Crust
4

Cream butter and sugar, add egg yolk, flour, and coconut. Pat mixture in pan. Chill 30 minutes. Bake 25-30 min. at 350 degrees

Lemonade Fluff Pie With A Coconut Crust

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