A fruit cocktail no-bake pie.
Do you find the ingredient list helpful? Something I’m trying out. I kind of hate it when I can’t glance at a recipe and see if I have what I need or I need to go get something else. Let me know what you think.
 |
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio. |
Christmas Meringue Pie
Combine one envelope Knox Gelatin, 1/2 cup sugar, 1/4 tsp. salt in top of double boiler. Stir in 3/4 cup syrup from fruit cocktail, 2 beaten egg yolks. Cook over boiling water, stirring often, 14 minutes till slightly thickened. Remove from heat, stir in one cup commercial sour cream, 2 Tbsp. lemon juice. Cool till thickened. Fold in 1-1/2 c. drained canned fruit cocktail. Turn into a baked 9″ pie shell. Top with Marshmallow Meringue. Sprinkle with toasted coconut. Chill two hours.
Meringue: Melt 16 marshmallows with 1 Tbsp. lemon juice and 1 Tbsp. syrup from fruit cocktail over low heat, stirring often. Cool. Beat 2 egg whites with 1/4 tsp. salt till stiff. Gradually beat in 1/4 cup sugar. Fold in marshmallow mixture.
With a little dilution, a 1 lb. can of fruit cocktail will make this pie.
Ingredient list (provided by Yesterdish)
For filling:
1 envelope Knox Gelatin
1/2 cup sugar
1/4 tsp. salt
3/4 cup syrup reserved from fruit cocktail
2 beaten egg yolks
1 cup sour cream
2 Tbsp. lemon juice
1-1/2 c. drained canned fruit cocktail
1 9″ pie shell, pre-baked
Toasted coconut for sprinkling
For meringue:
16 marshmallows
1 Tbsp. lemon juice
1 Tbsp. syrup reserved from fruit cocktail
2 egg whites
1/4 tsp. salt
1/4 cup sugar