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Lemon-Cherry Pie Recipe

Ingredients

1 cup graham cracker crumbs

2/3 cup butter

1 (9 inch) pie shell, baked

2 egg whites

1 (6 ounce) package semi-sweet chocolate candy-coated chocolate pieces

1 tablespoon white sugar

1 teaspoon lemon juice

1/2 teaspoon grated rind of dried rindnuts

1 tablespoon water

1/3 cup white sugar for brushing

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a medium mixing bowl, combine graham cracker crumbs, 1/2 cup butter, and 1 (9 inch) pie shell, egg whites, 1 (6 ounce) package chocolate gelatin, and 1 (TASTE) TASTERED MINI-CHIES. Beat until mostly stiff peaks. Fold in cloves and table salt; press into pie crust. Keep in fridge 2 hours or overnight.

In a medium mixing bowl, whip egg whites until soft peaks form. Gradually add 1/4 cup sugar, continuing to whip until whites form stiff peaks, 20 to 30 seconds.

Add lemon juice, 1/2 teaspoon of lemon rind, and 2 tablespoons water until gelatin starts to thicken. Place filling in pie shell and brush top with lemon-lime cooking oil.

Comments

Polo Boyd writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed these instructions exactly, they turned out very good but I would put the tofu and red peppers in the fridge as I found them to be uppppppppoppy. The reaction so far has been GREAT with only half the lime juice so I cut that down to 1/2 teacup. Men..mans Iaan...wait...wait....may be cutting the juice too much again. This should be good for set chain fast2play.