DISD Lemon Chiffon Pie
(from Bettyboop’s recipe box)
This was my favorite pie in the Dallas Texas Independent School District elementary school I went to…Stonewall Jackson. I did not have the luxury of buying my lunch often…but I always stashed away money to buy this pie! My mother finally went to the lunch ladies and this is the recipe they gave her…way back in the 1950’s!! I still absolutely love this pie.
This makes 2 delicious pies!
Source: DISD, Millie Bartek, Linda Bartek Coker (from RecipeThing user cokerlj)
Categories: Company Dessert, Jello, Pies
Ingredients
- 1 large can evaporated milk
- 3 ounce box lemon flavored jello
- 2/3 cup hot water
- 1 cup sugar
- 1/4 teaspoon salt
- 1/3 cup lemon juice
- 3 tablespoons grated lemon rind (just the yellow)
- 2 9 inch graham cracker crusts
Directions
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Pour evaporated milk into a medium bowl (metal). Refrigerate over night.
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Transfer to freezer, but do not let freeze. Milk is ready to whip when ice crystals form on sides of metal pan. Chill milk until slushy, you may want to stir icy crystals that form on outer edges of milk into the center and let more crystals form.
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In the mean time in a separate smaller bowl, dissolve lemon jello in hot water. Chill until thick and syrupy.
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Add sugar, salt, lemon juice and lemon rind to jello. Chill again.
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Using a mixer at high speed, whip the icy/slushy canned milk until it triples in volume…it helps if your beaters are chilled too.
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Using wire whisk, gently fold together whipped milk and lemon jello mixture.
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Pour into 2 prepared graham crusts.
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Refrigerate for several hours until filling is firm, preferably over night.
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Garnish with whipped cream and graham cracker crumbs.