Mile High Pie

Another take on “mile high.”

There’s a strange fascination with the concept of a “mile high” pie that seems to have started sometime in the 1950s, although it’s possible people used the term earlier.

While this card seems as if it was written to be intentionally confusing, this recipe from the Nov. 2, 1980 edition of the St. Joseph [Missouri] News-Press might help decode it.

From the box of D.W. from Cedar Falls, Iowa.

Mile High Pie (Strawberry or Raspberry)

1 cup sugar
2 egg whites
1 (10 oz.) [package] of [frozen] strawberry
1 Tbsp. lemon juice
dash salt

[Beat egg whites to soft peaks, then add remaining ingredients.] Beat for 15 minutes until real thick, then add 8 oz. cool whip, 1 tsp. vanilla. Fold together and freeze overnight.

Take out 10 minutes before serving.

1/4 c. brown sugar
1 cup flour
Brown in oven 1/2 cup nuts.

9×13 pan. Pour in strawberry mixture. [Then freeze]

Mile High Pie method (provided by Yesterdish)

I’d suggest using two tablespoons of butter in the “base.”

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