From Stone’s Restaurant, in Marshalltown, Iowa.
Card advertising Stone’s Restaurant, from photolibrarian on Flickr
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Stone’s Restaurant was famous, and so is this pie. It was family-operated until 2006, when it was briefly closed, then reopened under new management, and then re-closed again. It’s not the first time Stone’s had a hiatus, however. During World War II, it was briefly closed when Anna Stone, the widow of the founder’s son, felt she couldn’t get high-enough quality ingredients to keep it operating during rationing in 1945.
As it happens, Duncan Hines wrote to Anna, encouraging her to continue. She reopened in April 1946, and Hines continued to enjoy the Mile High lemon chiffon pie.
From the box of D.W. from Cedar Falls, Iowa.
“Mile High” Lemon Chiffon Pie
Ingredients
Cook in double boiler, stirring frequently until consistency of thick custard:
- 8 egg yolks slightly beaten
- 1 cup sugar
- 2 lemons (juice)
- 2 lemon rinds grated
- Salt to taste
- 2 tablespoons unflavored gelatin
- 1/2 cup cold water
Soak gelatin in cold water until dissolved–add to hot custard and cool.
8 egg whites beaten…
1 cup sugar
Beat egg whites stiff but not dry. Beat in sugar gradually and then beat again. Fold cooled custard into beaten egg whites. Put in baked pie shell and chill three hours. Serve with whipped cream.
Stone’s Restaurant
Since 1887
Marshalltown, Iowa
The topmost image of Mile High Lemon Chiffon Pie is from a cookbook produced in the 40’s I believe. (I would have to dig it out and check the date.) Passenger trains ran through Marshalltown (Iowa) for many years and Stone’s was located just across the street from the depot. In the 50’s, the train would still stop in my tiny hometown of Montour – about 15 minutes east of Marshalltown – and pick passengers up and take them on to Marshalltown. Stone’s was a Marshalltown icon for decades after the passenger trains quit running. It was a rare treat when we would get to have lunch at Stone’s and share a piece of Mile High Pie. Lemon was the favorite, but in my teens and adulthood they also had strawberry and chocolate. The pie was mounded into the shell and at the center was about 6″ tall–thus ‘mile high’. It was delicious and well worth the price!!!
Cheri K
OMG!!! I have been looking for this recipe for years! I worked at Al Class’ Town and Country restaurant in Bettendorf, IA in the early 70’s and they served this along with strawberry mile high chiffon pie! That is what they were known for. I can’t tell you how happy I am to have found this recipe! Thank you SO MUCH for sharing! Mary W.
My grandmother Elaine Fearnow was the manager of Stones for so long, 50 years maybe?
This was a long loved favorite in our family. Love seeing this recipe and others enjoying it! Don’t forget the whipped cream!
The Mile High chiffon pies were made by Queen Easter Weir
who cooked for Stone’s for years in Marshalltown, Iowa. “Queenie” later made pies in her own home, sometimes 200 per day, which she sold to other restaurants in Marshalltown. She retired to Florida in 1984.