| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs, Dairy |
|
Pies |
1 |
Servings |
INGREDIENTS
|
|
—Butter Nut Crust— |
| 1 |
c |
Flour |
| 1/2 |
c |
Brown Sugar |
| 1/2 |
c |
Butter; Softened |
| 1/2 |
c |
Pecans Or Coconut; Chopped -Lemon Frost Filling— |
| 4 |
|
Egg Yolks; Beaten |
| 1/2 |
c |
Sugar |
| 1/2 |
c |
Lemon Juice; Plus 1 Tablespoon |
| 1/2 |
ts |
Salt |
| 1 |
tb |
Unflavored G |
| 1/4 |
c |
Cold Water |
| 1 1/2 |
ts |
Grated Lemon Rind |
| 5 |
dr |
Yellow Food Coloring |
| 1/2 |
c |
Heavy Whipping Cream; Whipped |
| 4 |
|
Egg Whites |
| 1/2 |
c |
Sugar |
INSTRUCTIONS
Crust:
1. Combine flour and sugar; blend well.
2. Add butter; work with hands until mixture is crumbly.
3. Add pecans or coconut.
4. Spread on 2 cookie sheets.
5. Bake at 350 degrees for 15 minutes or until golden, stirring
occasionally.
6. Immediately turn onto cool cookie sheets; break up any large clumps.
7. Cool. pat into 9" pie pan, reserving about one-third for topping.
Lemon Frost Filling:
1. Combine first 4 ingredients in top of double boiler. Cook, stirring
constantly, until thick.
2. Soften gelatin in cold water.
3. Add gelatin, lemon peel and food coloring to hot mixture. Cool.
4. Whip cream; set aside. Beat egg whites to soft peaks.
5. Add 1/2 cup sugar gradually, beating to stiff peaks.
6. Fold whipped cream into egg whites.
7. Pour into chilled crust. Sprinkle with remaining crust mixture. Chill.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 234 by "Diane Geary"
<diane@keyway.net> on Nov 9, 1997
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