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Margaret's Pink Pie Recipe

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This recipe for Margaret's Pink Pie, by , is from The Smith Family 2018 Reunion Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Denise Smith

Category:
Category:

Ingredients:  
Ingredients:  
1 package raspberry gelatin (3 oz/smaller)
1 cup boiling water
8 oz package cream cheese
1 cup sugar
1 tsp vanilla
"tall" can evaporated milk, chilled
1 cup graham cracker crumbs (<> 13 crackers)
1/4 cup melted margarine
1/3 cup flaked coconut

Directions:
Directions:
Prepare pie crust by blending graham cracker crumbs, coconut and melted butter. Once combined, press evenly into 8' pie pan. Set aside.

Dissolve gelatin in water.

Cream together cream cheese, sugar, vanilla and lemon juice (Where did THAT come from)?

Add gelatin mix to creamed ingredients and blend.

Chill until "jiggly"

When thickened, whip at low speed, add evaporated milk, once incorporated, whip at high speed until thickened.

Pour filling into prepared shell and refrigerate until set (4-5 hours).

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
This needs some fact-checking - how much lemon juice? What is a "tall" can?

 

 

 

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