I have never been a fan of lemon pie. The tartness was too much for me. And then, my sister, Nancy, brought a recipe from a dear old friend, Gracie. She was so gracious to share the recipe. It only has the juice of one lemon which gives the pie a milder lemon flavor that’s just right. Enjoy!
19" pie shell, bakedSee recipe under cream pie post
1 1/3cupsugar
4tablespoonscornstarch
pinchsalt
1 1/2cupsboiling water
3eggsseparated
2tablespoonsbutter
1lemonfor juice and grated rind
Instructions
Mix sugar, cornstarch and salt in a saucepan. Stir in water slowly stirring with a whisk until smooth. Cook, stirring constantly, over low heat until thickened.
Add a small amount of hot mixture to beaten egg yolks to temper. Then add yolks to custard mixture.
Cook for approximately 1 more minute.
Remove from heat and add lemon rind, juice and butter. Stir until blended.
Pour into baked crust, top with meringue and baked until lightly browned.
I watched Grandma Carrie make chocolate pie many times but never got her recipe. A recipe from our church cookbook is just like I remember– thickened with flour instead of cornstarch. Tweaking the recipe to include cooking in the microwave does not shorten the time to make it, it just prevents scorching the cream filling.
Combine sugar, flour, cocoa and salt in microwave safe bowl. Stir to break up cocoa lumps.
Warm milk in microwave for 2 minutes. Add to mixture and stir with a wire whisk to blend.
Microwave on high at 2 minute intervals until thickened, stirring well in between.
Separate egg yolks from the whites. Slightly beat the yolks then blend in a few spoonfuls of the chocolate mixture to temper the yolks. Add the yolk mixture to the chocolate cream mixture and blend well. Microwave for an additional two minutes then add remaining vanilla and butter stirring until blended.
Pour into baked pie shells and top with meringue made from the egg whites. Bake in a 400 degree F. oven until slightly brown. Top with a few chocolate sprinkles to identify it as a chocolate pie.
Grate cold butter, a little at a time, over flour. Toss the butter into the flour every few minutes to prevent the butter from sticking together.
Sprinkle cold water over the flour mixture and stir with a fork until the dough starts forming a ball.
Divide the dough in half and place on floured pastry board or counter. Roll dough into a circle to fit pie plate. Sprinkle a little more flour over pastry if it sticks to the rolling pin.
Fold dough over and lift into pan. Press dough to fit pan. Fold top edge under and flute. Prick bottom and sides of shell with a fork to prevent shrinkage. Repeat with remaining dough.
For a baked pie shell, heat oven to 425 degrees F. Bake for 10 to 15 minutes or until lightly browned.
Add 1 inch of water to saucepan and bring to a simmer.
Combine egg whites, sugar and cream of tartar in a stainless steel mixing bowl and place over simmering water.
Stir constantly with a wire whisk or the beaters of the electric mixer until sugar is completely dissolved and the mixture is slightly warm. Test by rubbing mixture between two fingers.
Remove from saucepan and beat with an electric mixer until soft peaks form.
Spread meringue on top of pie filling. Bake for 10 to 15 minutes at 400 degrees F. until meringue is browned.
Notes
“Weeping” is the watery liquid that often collects under the meringue and causes the pie to be soggy. This is caused by the sugar not dissolving completely. High humidity also does not help. The Swiss method of dissolving the sugar in warm egg whites helps to prevent weeping.
Aunt Mae brought two of these pies to any social gathering and we knew we had better get a piece early ’cause if we waited, it was gone.
I am so thankful to my brother and his wife, who called and got her recipe. Of course it was a dab of this and a dollop of that, so they had to test it several times to get a recipe that we all could follow.
I tweaked the recipes to make them user friendly and also used the microwave to make the filling; a process that keeps the filling from scorching. Enjoy!
This recipe makes two pies. Never worry, you will need two!
Course Dessert
Cuisine American
Keyword coconut, cream pie, meringue, pie
Servings 16
Author stevens1951
Equipment
2 pie pans
1 wire whisk
Ingredients
2cupssugar
2/3 cupflour
1/2 teaspoonsalt
1/2 cupevaporated milk
3 1/2cupswhole milk
6eacheggs
1tablespoon vanilla extract
1stick butter
114 oz bagcoconut
2 eachpie crustsbaked
2recipes Swiss Meringue
Instructions
Combine sugar, flour and salt in microwave safe bowl. Stir to break up lumps.
Combine both milks in a microwave safe measuring cup and warm in microwave for 2 minutes.
Add milk to flour mixture and stir with a wire whisk to blend.
Microwave on high at 2 minute intervals until thickened, stirring well in between.
Separate egg yolks from the whites being careful not to break the yolks. Place the whites in a stainless steel mixing bowl to make the meringue later.
Slightly beat the yolks, then blend in a few spoonfuls of the hot pudding mixture to temper the yolks. Add the yolk mixture to the hot cream mixture and blend well. Microwave for an additional 2 minutes then add vanilla and butter blending until butter melts.
Add approximately two thirds of the coconut stirring until blended. Pour into baked pie shells and top with meringue made from the egg whites then top with the remaining coconut. Bake in a 400 degree oven until slightly brown. Cool and serve at room temperature.
Grate cold butter, a little at a time, over flour. Toss the butter into the flour every few minutes to prevent the butter from sticking together.
Sprinkle cold water over the flour mixture and stir with a fork until the dough starts forming a ball.
Divide the dough in half and place on floured pastry board or counter. Roll dough into a circle to fit pie plate. Sprinkle a little more flour over pastry if it sticks to the rolling pin.
Fold dough over and lift into pan. Press dough to fit pan. Fold top edge under and flute. Prick bottom and sides of shell with a fork to prevent shrinkage. Repeat with remaining dough.
For a baked pie shell, heat oven to 425 degrees F. Bake for 10 to 15 minutes or until lightly browned.
Add 1 inch of water to saucepan and bring to a simmer.
Combine egg whites, sugar and cream of tartar in a stainless steel mixing bowl and place over simmering water.
Stir constantly with a wire whisk or the beaters of the electric mixer until sugar is completely dissolved and the mixture is slightly warm. Test by rubbing mixture between two fingers.
Remove from saucepan and beat with an electric mixer until soft peaks form.
Spread meringue on top of pie filling. Bake for 10 to 15 minutes at 400 degrees F. until meringue is browned.
Notes
“Weeping” is the watery liquid that often collects under the meringue and causes the pie to be soggy. This is caused by the sugar not dissolving completely. High humidity also does not help. The Swiss method of dissolving the sugar in warm egg whites helps to prevent weeping.
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