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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pies: Frosty Lemon Creme Pie Recipe

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This recipe for Pies: Frosty Lemon Creme Pie is from The Trinity Family & Friends Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
1/2 c. softened butter
2 tbsp. sugar
1 c. sifted all purpose flour
Filling:
1/2 c. sugar
1/3 c. frozen lemonade
1 egg white
1 c. heavy cream
Directions:
Directions:
Butter Crust Pastry Shell:

Combine butter, sugar and flour in small mixing bowl at low speed of mixer. Mix just until dough forms. Reserve 2 tbsp. of mixture in small baking dish. Press remaining mixture evenly over bottom and sides of 9-inch pie pan with well floured fingers. Bake at 375º until golden brown: crumbs 10-12 minutes; crust 12-15 minutes. Cool completely.

Lemon Creme Filling:

Combine in small mixing bowl sugar, lemonade and egg white. Beat at high speed of mixer until soft peaks form, 3-5 minutes. Beat cream according to package instructions until stiff. Fold into egg white mixture by hand. Spoon into baked/cooled pastry shell. Sprinkle with reserved baked crumbs. Cover. Freeze until firm, 4 to 6 hours.
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
Always a big hit on a hot summer day!

 

 

 

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