Sunny Silver Pie

Cassie *

By
@1lovetocook1x

This recipe is one my Grandma used to always make, that her mother gave to her. It's an oldie but goodie. I can remember us fighting over the last piece. Not hard to make either. You can use a graham cracker crust, or pre- baked regular crust. Enjoy!


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Comments:

Serves:

6 - 8

Prep:

25 Min

Method:

Stove Top

Ingredients

1 - 9
inch baked crust or graham cracker crust
1 1/2 tsp
unflavored gelatin
1/3 c
cold water
4
egg yolks- save whites
3 Tbsp
fresh lemon juice
grated
zest of one lemon
1/2 c
sugar
1/8 tsp
salt
4
saved egg whites
1/4 c
sugar
1 c
heavy cream whipped with 1 tbsp sugar - or 8 ounce tub of cool whip

Directions Step-By-Step

1
Soak the gelatin in cold water and allow it to soften.


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.
2
In a clean dry, cool bowl, add the egg whites and whisk until frothy.
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.

About this Recipe

Course/Dish: Pies
Main Ingredient: Eggs
Regional Style: American
Hashtags: #lemon, #custard