Lemon-Lime Chiffon Pie

Thanks so much for the well wishes yesterday. I am feeling much better with no pain today!

I only worked a couple of hours yesterday before I started getting a little dizzy and decided to go home. I am fortunate that I can take my work home with me and work from home if I need to. I usually get my work done in half the time that it takes me if I'm in the office because of so many interruptions. Anyway, after I finished I decided to make this yummy sounding pie!

It is really a great pie for a hot summer day. It almost tastes like a lemon-lime milk shake! The recipe comes from a 1950's cookbook called Fabulous Pies from Pillsbury. I wish I had taken a picture of the book because the photos in there are so neat!

Lemon-Lime Chiffon Pie

1 9 inch pie crust baked and cooled

Chill 1 cup of evaporated milk in ice cube trays until ice crystal form around the outside. (I just stuck the whole can in the freezer for about an hour and a half). Chill bowl and beaters

Combine 1 package of lime flavored jello with 1/3 cup sugar. Add 3/4 cup boiling water and stir until gelatin is dissolved. Add one 6 oz. can of frozen lemonade concentrate. Stir until lemonade is melted. Chill until thickend but not set.

Beat chilled milk in chilled bowl until stiff peaks form. Fold milk into gelatin mixture gently and thoroughly. Chill 10 minutes.

Turn mixture into pie shell and chill until set. About 3 hours. If desired garnish with gumdrops and small green leaves. (I didn't have any gundrops)

The recipe also says you can substitute lime jello for orange and use pineapple juice instead of lemonade. I am going to try this because I love anything orange and pineapple.

Have a blessed day!

Linda