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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 6 |
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There are lots and lots of lemon pies, but this is my way. I don't care for meringue, I like whipped topping, but I have left the topping for you to decide for yourself. This recipe makes 2 pies. I have only made the two, and haven't cut it in half. Don't substitute anything for the evaporated milk. Chilling time included in the preparation time. Ingredients:
1 (1/4 ounce) envelope plain gelatin |
1/4 cup cold water |
3/4 cup hot water |
1 cup sugar |
1 dash salt |
1 (12 ounce) can evaporated milk, well chilled |
2 1/2 lemons (juice and pulp) |
2 graham cracker pie crusts |
Directions:
1. In a large bowl, dissolve gelatin in 1/4 cup cold water.
2. Add hot water, sugar and salt. Cool to room temperature. Whip well.
3. Slowly add the chilled evaporated milk to the gelatin mixture and continue to whip.
4. Add lemon juice and pulp and beat until well mixed.
5. Pour into the graham cracker crusts. Chill until set.
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