This was a very popular pie in the 1940-50’s. Mother made it special for Christmas. You don’t hear of it very often these days.
- rum extract
- cherry juice
- maraschino cherries finely chopped
- heavy cream
- milk
- pecans finely chopped
- bitter sweet chocolate grated
Pretty ’n Pink
- small container cool whip
- Eagle Brand Sweetened Condensed Milk
- small can frozen pink lemonade concentrate
- inch graham cracker pie crust
Double this and make in a 13×9 pan. This recipe is from the lid of a cool whip container…oldest son requests it for his “Birthday Cake”.
I will double the recipe and make a graham crust in a 13×9 inch pan and put all the fluff filling into this. Cut into squares to serve.
- strawberry jello
- boiling water
- ice cubes
- inch graham crust
This is a very unusual version of a Lemon Meringue pie…your guests will be impressed!
The meringue is actually the crust on this pie and the lemon filling is on top.
- LEMON FILLING:
- sugar
- cornstarch
- fresh lemon juice
- egg yolks
- cold water
- margarine
- boiling water
- cool whip
- MERINGUE CRUST:
- egg whites
- cream of tarter
- sugar
- -
Yummy!
- egg whites at room temp
- inch baked pastry shell
- margarine
- lemon juice
- egg yolks slightly beaten
- cold water
- corn starch
- sugar
- sugar
- eggs beaten
- sugar
- cornmeal
- flour
- juice of 2 lemons
- butter
- milk
- pastry shell
Good, easy!
- prepared graham crust
- egg yolks
- Eagle Brand Sweetened Condensed milk
- ReaLime Lime juice
- Whipped Cream or Cool Whip
- sweetened condensed milk
- unflavored gelatin
- fresh key lime juice
- cream cheese softened
- sour cream
- non-dairy topping or 1/2 pint heavy cream whipped
- inch graham cracker pie crust
- large eggs
- See instructions for ingredient list.
Very good, impressive, easy!
This is absolutely nothing like a traditional pecan pie. It has also been called “Surprise Pecan Pie” or “Wyatts Mystery Pecan Pie”.
- vanilla
- pecans chopped
- sugar
- egg whites
- inch graham crust
- Cool Whip