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