Lemonade Pie Recipe by Ruth Paget
Serves 4
Ingredients:
For Crust:
-3 tablespoons butter
-1½ cups coconut
For Filling:
-1 cup evaporated milk
-1 (1-ounce) envelope gelatin
-1/4 cup cold water
-1/2 cup boiling water
-2/3 cup sugar
-6 ounces lemon juice
Steps:
1-Melt butter in a 10-inch skillet. Add coconut and stir over medium heat until coconut is golden brown.
2-Press coconut mixture firmly on the bottom and sides of a 9-inch pie pan. Let stand at room temperature until cool.
3-Chill evaporated milk in an ice tray until almost frozen around the edges.
4-in a 3-quart bowl, soften the gelatin in cold water. Add boiling water and stil until the gelatin is dissolved. Add sugar and lemon juice and stir.
5-Chill the mixture until it is thick in the refrigerator, but not set.
6-Whip evaporated milk until stiff. Mix evaporated milk with the thickened gelatin.
7-Pour lemon-milk mixture into the coconut shell.
8-Chill the pie in the refrigerator for about 3 hours.
Source: Rose Pennington – circa 1950s
By Ruth Paget, author Eating Soup with Chopsticks and Marrying France
