"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Pink Confetti Pie Recipe

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This recipe for Pink Confetti Pie, by , is from The Greene Family CookBook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karen Miller
Added: Friday, April 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 & 1/2 cups fine graham cracker crumbs
1/4 cup sugar
1/2 cup butter or margarine, melted

Filling:
3 egg whites
1/4 cup sugar
3/4 cup coarsely chopped blanched almonds, toasted
1/3 cup maraschino cherries, cut in fourths
2 T. maraschino cherry syrup
1 t. vanilla extract
1/3 sifted confectioners' sugar
1 & 1/2 cups heavy cream, whipped

Directions:
Directions:
Combine crust ingredients & & press into a buttered 9-inch pie plate. Chill until firm. Beat egg whites until foamy, add sugar gradually; beat until
stiff. Fold in almonds, cherries, cherry syrup & vanilla. Fold confectioners' sugar into whipped cream & fold into the first mixture. Pour into chilled crust, dot with additional cherry halves & slivered almonds. Freeze firm.

Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This recipe came to me from Tinya Bullington at ETSU. It is a very nice summer dessert with a very pretty pink color. It sounds very rich, but the taste & texture is very light, probably due to the egg whites. Once you try it, you will wish you had this recipe years ago :)

 

 

 

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