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Lemon Chiffon Pie

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Lemon Chiffon Pie

 

 

 

Ingredients

1 Cup evaporated skim milk
1 (3oz.) pkg. lemon gelatin

1/3 Cup Sugar

1/8 Teaspoon salt

3/4 Cup boiling water

1 (6oz.) can frozen lemonade concentrate

Graham cracker crust for deep 10 inch pie

1 Small container non-dairy whipped topping

 

Instructions

Chill smaller mixer bowl and beaters.  Chill evaporated milk in freezer until ice crystals begin to form.  Combine lemon gelatin sugar, salt and boiling water in a bowl. and stir until dissolved.  Add lemonade concentrate. Stir until melted.  Chill until thickened but not set.  In the chilled bowl, whip evaporated milk until it is stiff and holds a peak. Fold in the gelatin mixture lightly thoroughly.  Chill about 10 minutes.  Turn into graham cracker pie shell.  Chill at least 3 hours.  Spread on non-dairy whipped topping.