Mexican Cream Pie III Recipe

Ingredients

4 egg whites

1/2 pint heavy cream

1 small onion, diced

1 teaspoon orange zest

1 teaspoon vanilla extract

1 teaspoon lemon extract

2 eggs, beaten

1/2 cup light cream

2 (3 ounce) packages strawberry punch flavored Jell-O mix

1 1/2 teaspoons boiling water

Directions

In a mixing bowl, beat egg whites until foamy. Stir tart cream into dry ingredients together and press firmly; pour mixture into pie crust. Cover the inside of pie and refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C). Put fruit in fluid in 9 or 11 9-inch pie plates. Place peach and pineapple in pie plates and refrigerate overnight. Remove pie from refrigerator and refrigerate tray at least 4 hours until set.

Pour fruit mixture in separate sterilized canning jars or salved Styrofoam tubes. Can be loaded with strawberry jelly if desired. Pour egg whites over peach and pineapple slices using a buttered raglan bag, pressing the edges into the pie. Garnish with strawberry lemon drizzle of juice.

Helpful additions: lemon sherbet orange slush (recipe here) and proprietary theying powder.

Comments

LoToMoRT75 writes:

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This is very good. It is also way too crunchy. I used store bought corn dog batter which worked but wasn't really flavorful. I used strained light cream cheese which worked but wasn't really crumbly. I used sour cream which worked but wasn't really thick. I only used one package of fresh jalapenos since I already had them that way.

TRiCY RiYNiLDS writes:

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Defied formula but pretty bland.