Cherry Icebox Pie

Ingredients

• Drain and save juice from 2 cups sour pitted cherries, cooked or canned.
• To l/4 cup juice add l/4 cup sugar.
• l/4 cup sugar.
• Add and stir until dissolved l/2 package lemon gelatin.
• Add and mix thoroughly l/4 cup sugar.
• 2 tablespoons melted butter.
• Roll into fine crumbs, 12 graham crackers, 2-1/2 inches.
• Mix together slightly beaten egg yolks.
• 1/4 cup sugar.
• l/8 teaspoon salt.
• 1-1/2 teaspoons grated lemon rind.
• 3/4 cup evaporated milk diluted with l/4 cup water.

Method

1. 1

   Drain and save juice from cherries.

2. 2

   Heat juice and sugar to boiling point.

3. 3

   Add gelatin and stir until dissolved.

4. 4

   Add drained cherries and chill until beginning to thicken.

5. 5

   Prepare crumb mixture and press into pie plate.

6. 6

   Spread cherry mixture over crumbs.

7. 7

   Mix egg yolks, sugar, salt, lemon rind, and milk.

8. 8

   Cook until thick.

9. 9

   Add gelatin and chill.

10. 10

    Fold in beaten egg whites and spread on cherry mixture.

11. 11

    Sprinkle with reserved crumbs and chill until firm.

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 11. The excerpt below is the record exactly as published.

CHERRY ICEBOX PIE Drain and save juice from 2 cups sour pitted cherries, cooked or canned. To l/4 cup juice add l/4 cup sugar. Heat to boiling point. Add and stir until dissolved l/2 package lemon gelatin. Add drained cherries and chill until beginning to thicken. Meanwhile rub with soft butter bottom and sides of deep 9 inch pie plate. Roll into fine crumbs, 12 graham crackers, 2-1/2 inches. Add and mix thoroughly l/4 cup sugar, 2 tablespoons melted butter. Reserve 1 /4 cup of mix- ture. With back of spoon press remaining crumb mixture on bottom and sides of pie plate. Spread chilled cherry mixture over crumbs while preparing the following mixture. Mix together slightly beaten egg yolks, 1/4 cup sugar, l/8 tea- spoon salt, 1-1/2 teaspoons grated lemon rind, 3/4 cup evap- orated milk diluted with l/4 cup water. Cook over hot water until mixture thickens slightly, about 4 minutes. Add and stir until dissolved l/2 package lemon jello. Chill until beginning to thicken. Beat 2 egg whites stiffly and fold into mixture. Spread on cherry mixture. Sprinkle with reserved crumb mixture. Continue chilling until firm and ready to serve. Serves 6. Mrs. J. D. Stott. CHERRY TARTS 8 baked deep tart shells 2 tablespoons flour 3 cups seeded cherries 3 tablespoons butter 1 cup sugar l/2 teaspoon vanilla Mix all ingredients. Cook in double boiler until thick. Pour into baked shells and serve with whipped cream. Mrs. H. C. Blackman. 26 LEMON UPSIDE DOWN PIE 4 egg whites 1 cup sugar 1/4 teaspoon cream of tartar Add sugar gradually to beaten egg whites and beat until it stands in peaks. Cut brown paper to fit bottom of pie pan or tin. Grease well. Pour in egg whites and bake at 300 degrees F., for 1 hour. Turn bottom side upon plate, remove paper. Chill thoroughly in cool place. FILLING 4 egg yolks 1 grated lemon rind l/Z cup sugar 3 tablespoons lemon juice l/2 pint whipped cream Cook in double boiler, beating egg yolks, lemon rind, sugar and juice until thick. Cool use baked meringue as pie shell. Put layer of cream then layer of filling. Top with cream. Chill in refrigerator for 24 hours. Mrs. F. J. Broadwell, Jr. HEAVENLY PIE 1 — 1 /Z cups granulated sugar 1 tablespoon lemon rind, l/4 teaspoon cream of tartar grated 4 eggs, separated l/8 teaspoon salt 3 tablespoons lemon juice 1 pint whipping cream Sift 1 cup sugar and the cream of tartar. Beat egg whites until stiff and add sugar mixture and beat until thoroughly blended. Grease pie pan and line with meringue. Hollow out center like pie crust, not too thin. Bake in slow oven, 275 degrees F., for 1 hour. While baking, beat egg yolks slightly in top of double boiler. Add 1/2 cup sugar, lemon juice, lemon rind and salt. Cook about 8 to 10 minutes until real thick. Cool and add most of the whipped cream (leave enough to cover the top) and put into shell after cooling shell. Chill for 24 hours. Cover with whipped cream and serve. Mrs. J. D. Stott. LEMON MERINGUE PIE 1 cup water l/8 teaspoon salt

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