Lemonade chiffon pie with lemonade crust (1956)

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

Step one: Lemonade Sprycrust

See ad below for the recipe to make baked Lemon Coconut Pie Shell pastry

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Step two: Knox Sky-Hi Lemonade Chiffon Filling

1 envelope Knox unflavored gelatin
1/2 cup cold water
1/8 teaspoon salt
4 eggs, separated
1 can (16 ounces) frozen concentrated, thawed (less 2 tablespoons used in lemon pastry)
1/2 cup sugar
1/2 cup heavy cream, whipped
1 9″ basked Lemonade Sprycrust pie shell
Chopped coconut
6 fresh medium-sized strawberries


Sprinkle gelatin on water in top of double boiler. Add salt and egg yolks, mix well. Place over boiling water and cook, stirring constantly, until mixture thickens slightly and gelatin dissolved (about 3 minutes).

Remove from hot water; add thawed concentrated lemonade. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat the egg whites until stiff, but not dry. Add sugar gradually, beating well after each addition. Fold in gelatin mixture. Fold in whipped cream.

Turn into baked Lemon Coconut Pie Shell. Chill in refrigerator until firm.

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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