SHAMROCK PIE

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Shamrock Pie image

I love Lemon pie of any kind..Yumo! This is really a good pie and so pretty too!

Provided by Sandy Williams

Categories     Pies

Number Of Ingredients 11

1 c sugar
1/4 c cornstarch
1 1/2 c water
3 egg yolks, lightly beaten
1/4 c lemon juice
1 Tbsp butter
1 1/2 tsp grated lemon peel
6 5 to 6 drops green food coloring
1 pastry shell (9 inches), baked
3 egg whites (meringue)
1/3 c cup sugar ( meringue)

Steps:

  • 1. In a large saucepan, combine the sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon peel and food coloring until smooth. Pour hot mixture into crust.
  • 2. In a small bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
  • 3. Bake at 350° for 10-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.

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