"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Lemon Chiffon Pie Recipe

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This recipe for Lemon Chiffon Pie, by , is from The Baptist Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diana Gunter
Added: Tuesday, February 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large can Carnation Milk
4 eggs
1 cup sugar
1 large can pineapple, crushed, undrained
1 - 3 oz. package lemon Jello
Graham Cracker
Margarine
little sugar

Directions:
Directions:
Mix eggs, 1 cup sugar, and pineapple. Cook until thick. Remove from stove. Add jello, then cool.
Whip milk until forms peaks, (Chill can of milk in freezer before whipping), then add cooked mixture with whipped cream. Pour into 9 x 13 pan that has graham cracker crust in it. Chill.

 

 

 

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