Sunny Silver Pie
- 1 - 9
- inch baked crust or graham cracker crust
- 1 1/2 tsp
- unflavored gelatin
- 1/3 c
- cold water
- egg yolks- save whites
- 3 Tbsp
- fresh lemon juice
- zest of one lemon
- 1/2 c
- 1/8 tsp
- saved egg whites
- 1/4 c
- 1 c
- heavy cream whipped with 1 tbsp sugar - or 8 ounce tub of cool whip
In a mixing bowl that fits over the double boiler, combine the yolks, lemon juice and rind, salt and 1/2 cup sugar and lightly beat to blend well.
Place the bowl over the double boiler, ( I just place a rounded bottom bowl over a pan of boiling water ) and cook, stirring constantly until the mixture thickens.
Take the pan off the heat and add the soaked gelatin to the hot custard, stirring until all of it dissolves completely. Keep aside to cool, stirring occasionally to prevent lumping.
Then gradually add the sugar, a tablespoon at a time and whisk until the egg whites are stiff and stand in soft peaks.
Gently fold the egg whites into the custard when it is cooled to room temperature.
Pour the filling into the baked pastry shell or graham cracker crust.
Place in refrigerator for about 2 to 3 hours until the filling is set and the pie is chilled.
Top the pie with whipped cream and can garnish with fresh berries or lemon and orange twists.