How To make Lemon Chiffon Pie2

How to Make Rancho Lemon Meringue Pie! (Part 2) By Request!...Merry Christmas

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VINTAGE PINEAPPLE MERINGUE PIE +EASY PIE CRUST RECIPES!

Hi I'm Molly! Follow me while I create a pineapple meringue pie from a vintage WW2 era recipe. This recipe was discovered in an old cookbook I found in an antique store. The cookbook is the Woman's Home Companion Cook Book. This was published by P.F. Collier & Son Corporation and copyrighted around 1944. I recommend you find a copy of this book. It's an interesting read! Stay tuned through the video and watch as we do a taste test at the end. There's something quite fascinating about tasting history, wouldn't you agree? Who knew a canned pineapple pie could be this delicious!

I hope you enjoy this video! Below are all the recipes I used for this pie.

Pineapple Meringue Pie
1/2 recipe Pastry
1/4 cup Sugar
1 TBSP Cornstarch
2 1/2 cups canned pineapple, crushed or tidbits
4 eggs
1/2 TSP Grated lemon zest
1/2 TBSP Lemon Juice

Follow pastry instructions and make a baked 9-inch pastry shell.
Cook sugar and cornstarch in a pan over medium heat. Add in pineapple and its juice. Stirring constantly, cook until thickened. Separate 3 eggs, reserve the whites for the meringue. Add the whole egg to the egg yolks and beat together. Add in a little of the pineapple mixture and stir quickly so eggs don't cook. Add this into the rest of the pineapple mixture. Cook this over medium heat for about 3 minutes. Make sure you stir constantly. Take off heat and add lemon zest and juice. Deposit this mixture into the cooled, baked pastry shell. Put the meringue on top and bake in a 325 F oven for about 15 minutes or until the meringue is lightly browned.

Pastry dough: Makes 2 9-inch pastry shells, or one 9-inch 2 crust pie
2 cups Flour
1 TBSP Salt
2/3 cup Shortening, chilled (I used vegetable shortening)
6 TBSP Cold water

Make the pastry shell
Sift flour and salt together and take out 1/3 cup and set it aside. Add 1/4 cup water to the 1/3 cup flour-salt mixture and make a paste. Cut in shortening to the remaining flour-salt mixture until the mixture looks like the size of peas. Add the flour paste into the shortening-flour mixture and form a dough. Form the dough into two even balls. Wrap dough-balls with plastic wrap and chill for at least an hour or overnight.

Form the pastry shell
Use 1/2 pastry recipe to make one 9-inch pastry shell. Roll out onto a lightly floured surface into circle about 2 inches larger in diameter than top of pie pan. Place in pie pan and either trim edges or tuck excess underneath edge. Flute or decorate edge as you desire.

Note: Before baking the shell, you can add a layer of parchment paper to your shell and put in either pie weights or dried beans to help keep it flat while it bakes.

Bake the shell
Using a fork, prick the pastry shell all over. Chill thoroughly and then bake in 450 F oven for about 15 minutes or until lightly browned. Bake until shell is set. If the edges are browning too fast then put on lower oven rack and cover loosely with foil. Make sure shell is completely cool before adding pie filling.

Meringue: Makes enough for one 9-inch pie
Beat the 3 eggs whites and a pinch of salt until they are stiff. Slowly beat in 6 TBSP of sugar. Beat until smooth and glossy (about stiff peaks).

Place meringue carefully on top of pie filling. Spread to edge of pastry shell and make sure meringue and shell are sealed together. The meringue may shrink or gap if you don't do this. Bake in a 325 F oven for 15 to 20 minutes or until lightly browned.

Goo Makes a Lemon Cake

Goo makes a lemon cake, and talks you through the whole process, step by step.

???? 1930’s Key Lime Pie 3 Ways Recipe History & Origins - Glen & Friends Cooking

1930’s Key Lime Pie 3 Ways Recipe History & Origins... The history of key lime pie is a tough one to tell. Mostly because since the end of WW2 this pie has become the cornerstone of the identity of the Florida Keys, and their trade in tourism. The Key Lime Pie recipe is steeped in mythology and mystery - probably because up until the mid 1930's the Key Lime Pie Recipe was just another mundane pie found in old cookbooks. It ranked well below other types of pies at the county fairs in Florida, and other styles of pie were regularly featured in books and newspapers. These are the 3 earliest dated, documented, published, key Lime Pie Recipes that we can find.
*Before the mid - late 1930’s if a recipe from Florida called for ‘Lime’ they would have been referring to ‘Key Limes’.

Our Graham Cracker Pie Crust Recipe:


1935 Caribbee Colony Key Lime Pie
Ingredients:
½ cup lime juice*
1 can sweetened condensed milk
3 eggs
2 Tbsp sugar for filling
6 Tbsp sugar for meringue

Method:
Squeeze and strain juice from Key Limes, beat egg yolks and sugar until thick, add lime juice and condensed milk.
Blend and pour into pan lined with graham cracker crumbs and butter.
Make a meringue of egg whites and sugar, beat until it stands in peaks and cover filling.
Bake at 325ºF 15 minutes, chill before serving.
Saturday October 3 1936 Miami Herald

**1935 Mack’s Place Key Lime Pie
Ingredients:
3 eggs
½ cup lime juice*
1 cup sugar
3 Tbsp hot water
½ tsp salt

Method:
Beat egg yolks until very light, add lime juice, salt, hot water and half the sugar.
Cook in double boiler until thick.
Whip egg whites stiff, add sugar and fold into egg yolk mixture.
Pour into pastry shell and bake in a moderate oven (350ºF) until brown.
Saturday October 3 1936 Miami Herald

1933 Tropical Chiffon Lime Pie
Ingredients:
1 can condensed milk
¼ cup evaporated milk
3 egg yellows
1/3 cup lime juice*

Method:
Butter 9” pie tin heavily.
Sprinkle graham cracker crumbs about ¼” thick for crust, pressing crumbs well up on sides of pan.
Pour in uncooked custard and cover with meringue, using 3 egg whites and 3 Tbsp sugar.
Brown in moderate oven and allow to set for one hour before serving.
Mrs. Mabel McClanahan, 313 William Street Key West Florida Saturday April 15 1933 Miami Herald

*Before the mid - late 1930’s if a recipe from Florida called for ‘Lime’ they would have been referring to ‘Key Limes’.

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glen & friends cooking

Reversión de key lime pie pero con limón en vez de lima! Pruébenlo y me cuentan! #dessert #shorts

Esta receta es una adaptación de la clásica key lime pie, en esta oportunidad remplazamos la lima por limón y quedo espectacular. La base no lleva manteca.

Base
Galletitas 150 g
Claras 2 u

Relleno
Leche condensada 1 lata
Jugo de limon 120 cc
Ralladura de limon 1 u
Yemas 2 u

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LEMON Icebox Pie in 5 minutes, 2 Ingredients -- an Old-Fashioned Recipe

Here's an old-timey recipe for a #lemon #iceboxpie that uses only 2 ingredients and requires NO baking! ???? It's the Magic Lemon Icebox Pie -- and here's how to make it. ????????

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To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop:

Cremora Tart:

I used this recipe from My Fridge Food:

I used these videos and blogs as reference:
Collard Valley Cooks:
Meyer Lemon pie:

Old Fashioned Lemon Icebox Pie
2, 14 oz. cans of condensed milk
3/4 C. lemon juice
1 prepared graham cracker crust

*Do not use the 'Extra 2 slice' graham cracker crust by Keebler shown in the clip for this recipe as you won't have enough filling to fill it. Use a standard 9 crust.

This video is NOT sponsored. Just not baking a pie. ????

Eagle Brand condensed milk (Amazon affiliate link):
Pre-made graham cracker crust (Amazon affiliate link):

Disclaimer:
Some of the above links are Amazon affiliate links from which I receive a small commission with each sale at no extra cost to you. Thanks so much for the support. ????????

'Should We Not,' & 'Mi Limonero' are courtesy of epidemicsound.com, and 'Sprightly' is from iMovie. You've made it to the end -- welcome! Comment: Dancing lemon slice!????