WIN SCHULER’S LEMON CHIFFON PIE
By Gloria Pitzer, as seen in… The Original 200 Plus Secret Recipes© Book (Secret RecipesTM, Marysville, MI; June 1997, p. 57).
INGREDIENTS:
2 pkgs. (4-serving size, each) instant lemon pudding
1¾ cups cold milk
¼ cup cold water
1 envelope Knox plain gelatin powder
Grated rind of 1 fresh lemon or 1 TB bottled, grated peel
Juice of 1 fresh lemon or ¼ cup bottled lemon juice
8-oz heavy whipping cream, whipped until thick
¼ cup powdered sugar
¼ tsp lemon extract
10-inch pie shell [or two 8-inch (each) pie shells], baked & cooled
INSTRUCTIONS:
Prepare pudding with milk per box directions, until thick and creamy. Set aside. Soften gelatin in the cold water until mushy. Place it in a heatproof cup and set it in a pan of hot water until clear. Let it cool so it won’t “melt” the pudding. Then combine [the gelatin mixture] with the lemon rind and juice and beat into pudding.
To the whipped cream, add the sugar and extract and fold it into the pudding mixture. [Then] pile it into the prepared pie shell(s). Refrigerate several hours or overnight until firm enough to slice. Serves 8.
See also…
Mondays & Memories of My Mom – Super Bowl Sunday, Snacks Win
