Prize Winning Lemon Fluff Pie The Best Recipes

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Prize Winning Lemon Fluff Pie

"This is my Great-Grandmother Alice's award-winning pie! This is one of the pies she made for the restaurant she owned in Sebastopol, California. Enjoy!"

Ingredients :

• Chocolate Crust:
• 1 cup all-cause flour
• 1/four cup hot cocoa blend
• 1/four teaspoon salt
• 1/3 cup shortening, chilled
• three tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 drop crimson food coloring (optionally available)
• 1/four cup finely chopped pecans
• Lemon Filling:
• three tablespoons cornstarch
• half teaspoon salt
• 1 cup white sugar
• three/four cup boiling water
• 3 egg yolks, beaten
• 1 tablespoon unflavored gelatin
• 1/four cup bloodless water
• 2 tablespoons butter, room temperature
• 2 tablespoons lemon zest
• 6 tablespoons clean lemon juice
• 3 egg whites
• three tablespoons white sugar
• 1 cup heavy cream, chilled
• 1/four cup shaved candy chocolate

Instructions :

Prep : 45M	Cook : 8M	Ready in : 2H30M

• Preheat an oven to four hundred degrees F (2 hundred tiers C).
• To make the chocolate crust, combine the flour, warm cocoa mix, and 1/4 teaspoon salt in a mixing bowl. Cut within the shortening with a knife or pastry blender till the aggregate resembles coarse crumbs. Add the milk, vanilla, and food coloring and toss with a fork till the flour mixture is moistened. Roll the crust out between two sheets of waxed paper and transfer it to a nine-inch pie pan. Trim or crimp the rims. Prick the bottom and aspects of the crust with a fork and sprinkle with chopped pecans.
• Bake the crust within the preheated oven till the crust is about and the edges have darkened barely, 10 to twelve mins. Cool on a rack. Meanwhile, sprinkle the gelatin over the cold water and set apart.
• To make the filling, blend the cornstarch, half teaspoon salt, and 1 cup sugar collectively in a saucepan. Gradually whisk in the boiling water. Heat the aggregate over excessive warmness till the combination boils. Reduce the heat and simmer until the filling is thick and clear, 8 to ten minutes. Gradually whisk a portion of the recent filling into the beaten egg yolks. Return the yolk aggregate to the saucepan and prepare dinner for 1 minute extra, stirring constantly.
• Stir within the rehydrated gelatin mixture and mix until dissolved. Blend inside the butter, lemon zest, and lemon juice; dispose of from heat.
• Beat egg whites until foamy in a large glass or metallic blending bowl. Gradually upload the three tablespoons sugar, continuing to beat till medium-stiff peaks form. Lift your beater or whisk directly up: the end of the peak formed via the egg whites have to curl over barely.
• Use a rubber spatula or cord whisk to fold 1/three of the overwhelmed egg whites (meringue) into the recent filling combination. Gently run the spatula via the middle of the bowl, then across the facets of the bowl, repeating until absolutely included. Add the closing meringue, folding just until included. Allow the aggregate to chill for 25 minutes; the filling ought to mound from a spoon when dropped again into the bowl.
• Whip the cream till stiff. Fold the whipped cream into the filling and gently unfold the filling in the cooled baked pie shell. Sprinkle the pie with the chocolate shavings and refrigerate until serving.

Notes :

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