Happy “Pie Face” Pie
(Lemon Velvet Chiffon Pie)

Bake at 450 degrees F. for 8-10 minutes. Makes 9-inch pie.

Prepare pastry for two-crust pie as directed n Pillsbury Pie Crust Mix package. Use 2/3 of dough for pie shell, building up a high fluted edge. Prick generously with fork. (Roll out and shape remaining dough into “mouth” and “eyes” for “Pie Face” topping. Place on ungreased baking sheet.)¬†Bake pie shell and topping in hot oven (450 degrees F.) until light golden brown, 8-10 minutes. Cool.

Lemon Chiffon Filling

Beat 4 egg yolks slightly in top of double boiler.
Add 2 teaspoons grated lemon peel
1/3 cup Sunkist fresh lemon juice and 1/3 cup water.

Combine 1 tablespoon (1 envelope) unflavored gelatin and 1/2 cup sugar; blend into egg mixture.

Cook over boiling water, stirring constantly, until slightly thickened (about 5 minutes). Chill until of honey consistency.

Meanwhile beat 4 egg whites and 1/4 teaspoon salt in large mixing bowl until soft mounds form.

Gradually add 1/2 cup sugar and 5-10 drops yellow food coloring; continue beating until stiff peaks form. Fold in the cooled lemon mixture.

Beat 1/2 cup whipping cream until thick. Fold into lemon mixture.

Spoon lightly into cooled baked pie shell. Garnish with baked “Pie Face” topping and a border of whipped cream. Chill. Use chocolate chips for eyes.

 

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