JELLY PIE RECIPE - FOOD.COM
This recipe came from a regional magazine that DH brought home. It was submitted by a lady in Florida who got it from an old copy of Southern Cookbook. We enjoyed it and hope that you will too!
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 1 pie
Number Of Ingredients 7
Steps:
- Cream the butter in a large mixing bowl.
- Add the sugar and beat well.
- Beat the egg yolks and add to the creamed butter/sugar.
- Add the strawberry jelly and mix well.
- Beat the eggs whites well.
- Fold the egg whites in the butter/sugar/jelly mixture.
- Add the lemon juice and mix well.
- Pour in the pie shell.
- Bake at 350 degrees for approximately 30 minutes.
Nutrition Facts : Calories 3598.5, FatContent 168.3, SaturatedFatContent 79, CholesterolContent 999.2, SodiumContent 1887.8, CarbohydrateContent 503.2, FiberContent 8.3, SugarContent 387.5, ProteinContent 36.4
JELLO PIE RECIPE - FOOD.COM
A light (and lower fat) summer pie...always a hit at parties. Quick to make, but prepare for refrigeration time. Cooking time is fridge time
Total Time 4 hours 10 minutes
Prep Time 10 minutes
Cook Time 4 hours
Yield 1 pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Stir boiling water into gelatin for at least 2 min, and completely dissolved.
- Mix cold water and ice to measure 1 cup.
- Add to gelatin, stirring until all ice melts.
- Stir in Cool Whip with wire whisk until smooth.
- Refrigerate until mixture is thick and can mound well.
- Spoon into graham cracker crust.
- Refrigerate 4 hours or overnight.
Nutrition Facts : Calories 37, FatContent 0, SaturatedFatContent 0, CholesterolContent 0, SodiumContent 295.8, CarbohydrateContent 3.6, FiberContent 0, SugarContent 0, ProteinContent 5.9
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THREE-INGREDIENT YOGHURT JELLY PIE RECIPE
From thehappyfoodie.co.uk
Preheat the oven to 220°C/200°C fan. Line the bottom and sides of the cake tin with greaseproof paper. Make sure the paper fits exactly, as the jelly will mould to its shape. Put the digestive biscuits in a ziplock bag, make sure it’s sealed and bash them into crumbs using a rolling pin. Take out a small handful of the mixture and set aside (this is to decorate the pie). Pour the rest into a big mixing bowl.
In a separate bowl, prepare the jelly according to the instructions on the packet – but don’t add the cold water, just the boiling water. So you’ll be adding half the liquid it tells you to.
Add 3 to 4 teaspoons of the concentrated jelly mixture to the biscuits to help bind them together. Tip them into the prepared tin and use a spoon to flatten them down and get rid of any gaps – you don’t want any holes for the yoghurt to seep out. Bake the biscuit base for 10 minutes, then set aside to cool.
Add the yoghurt to the jelly and whisk until lump-free. Put the mixture in the fridge for 1 to 2 hours to thicken a little. Once it’s reached the consistency of thick custard, pour the jelly over the base and put the pie in the fridge overnight to set.
When you’re ready to serve, sprinkle the remaining biscuit crumbs over the top. Carefully remove the pie from the tin and slice into generous wedges, using a super-sharp knife dipped in boiling water to give a clean cut. Serve on its own or with handfuls of fruit to match your jelly flavour.
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