Light o’ lemon no-bake pie recipe (1980)

Light o' lemon no-bake pie recipe (1980)

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This retro pie recipe from 1980 is a quickie — no oven needed! Just some easy-to-find ingredients combined in a saucepan and mixed in bowls, and you can have a fluffy and light lemon no-bake pie tonight.

Scroll down for the modern-day web-friendly recipe. If you try it, you could even change things up a little, and try whipped cream or topping in place of the whipped dry milk mix.

Light o’ lemon no-bake pie

Light, lemony and luscious, Carnation and Knox make it easy as pie.

Not too heavy, not too sweet, it’s just right because you whip it up with Carnation instant non-fat milk and Knox unflavored gelatin. It only takes a few minutes, and you don’t even have to turn the oven on.

Other recipes you might want to try:

Light o' lemon no-bake pie retro recipe

Light o' lemon no-bake pie recipe (1980)

Light o' lemon no-bake pie (1980)

Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 2 hours
Total Time: 2 hours 30 minutes

Ingredients

  • 1 envelope Knox unflavored gelatine
  • 3-1/8 ounce package of vanilla pudding and pie filling mix
  • 1/4 cup sugar
  • 2 cups liquid Carnation instant nonfat milk
  • 5 tablespoons lemon juice
  • 1/4 teaspoon grated lemon peel (optional)
  • 1/3 cup Carnation Instant Nonfat Dry Milk
  • 1/3 cup iced water
  • 6-ounce graham cracker ready-crust pie crust

Instructions

  1. In medium saucepan, mix unflavored gelatine, pudding and pie filling mix and sugar; blend in liquid instant nonfat milk (meaning you already added water and made 2 cups of reconstituted milk).
  2. Let stand 1 minute.
  3. Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatine is dissolved.
  4. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
  5. Stir in 4 tablespoons lemon juice and peel.
  6. In small mixer bowl, combine instant nonfat dry milk and iced water.
  7. Beat at high speed until soft peaks form (3-4 minutes).
  8. Add remaining 1 tablespoon lemon juice and continue beating until stiff peaks form (3-4 minutes longer).
  9. Fold whipped instant milk into pudding mixture.
  10. Spoon into crust.
  11. Chill until firm.
  12. Serve with fruit, if desired.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 319Total Fat: 11gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 2mgSodium: 303mgCarbohydrates: 50gFiber: 2gSugar: 24gProtein: 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.

ALSO SEE: Fruity no-bake yogurt pies: Strawberry supreme, lemon chiffon & double fruit fantastique pie recipes from the ’80s

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