Lemonade chiffon pie with lemonade crust recipe (1956)

Here’s how to make Lemonade Chiffon Pie with Knox Sky-Hi Lemonade Chiffon Filling

Step one: Make the lemonade pie crust

1 cup less 1 tablespoon shortening
1 tablespoon boiling water
2 tablespoons frozen concentrated lemonade, thawed to room temperature
1 teaspoon milk
1-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
4 tablespoons chopped coconut

Put shortening in mixing bowl. Add boiling water, thawed concentrated lemonade and milk, and whip with fork until all liquid is absorbed and a thick, smooth mixture is formed.

Sift flour and salt onto shortening mix and stir into a dough. Pick up and work until smooth and blended; shape into a flat round.

Roll between two 12″ squares of waxed paper into a circle 1/8″ thick. Peel off top paper, sprinkle 2 tablespoons chopped coconut over pastry, leaving about a 1″ border plain.

Re-cover with paper and gently roll coconut into dough. Turn pastry and paper over and repeat process, rolling in remaining coconut.

Peel off top paper, place pastry in pie pan, poetry next to pan.

Remove paper, fit pastry into pan, trim 1/2″ beyond pan, turn back even with edge of pan, flute rim. Prick shell all over with fork. Bake in very hot oven (450 F) 10-14 minutes.

ALSO TRY:

• No-bake sour cream lemon pie recipe from 1982
• Easy classic lemonade cake with pudding (1977)
• Pink lemonade ice cream cake recipe (1968)

Step two: Knox Sky-Hi Lemonade Chiffon Filling

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Lemonade chiffon pie with lemonade crust

Yield: 1 pie

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour 15 minutes

This retro recipe for a lemonade chiffon pie with lemonade crust may be straight out of the '50s, but if you make it, that doesn't mean you won't want to eat it right out of the pie plate!

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Ingredients

• 1 envelope Knox unflavored gelatin
• 1/2 cup cold water
• 1/8 teaspoon salt
• 4 eggs, separated
• 16 ounces frozen concentrated, thawed lemonade
• 1/2 cup sugar
• 1/2 cup heavy cream, whipped
• 9-inch baked Lemonade pie shell (recipe below)
• Chopped coconut
• 6 fresh medium-sized strawberries

Instructions

1. Sprinkle gelatin on water in top of double boiler.
2. Add salt and egg yolks, mix well.
3. Place over boiling water and cook, stirring constantly, until mixture thickens slightly and gelatin dissolved (about 3 minutes).
4. Remove from hot water; add thawed concentrated lemonade.
5. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon.
6. Beat the egg whites until stiff, but not dry.
7. Add sugar gradually, beating well after each addition.
8. Fold in gelatin mixture.
9. Fold in whipped cream.
10. Turn into baked Lemon Coconut Pie Shell.
11. Chill in refrigerator until firm.

Notes

To serve, garnish pie with a wring of coconut about 3/4" from rim. Leave hills on strawberries and make 3 lengthwise cuts, spreading to make fans. Place berries on filling against coconut.

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Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 259Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 110mgSodium: 137mgCarbohydrates: 32gFiber: 2gSugar: 23gProtein: 6g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.