arty pies
Reading edition
5-minute berry cream pie a quick-gel recipe
1 envelope Knox Unflavored Gelatine ¾ cup cold orange juice or water[2] 1 pint strawberry ice cream[2] 8-inch baked pie shell or crumb crust
Sprinkle gelatine on juice or cold water to soften, stir over moderate heat until gelatine is dissolved, about 3 minutes. Spoon ice cream into hot mixture and stir until melted and smooth. Turn into prepared pie shell and chill just 5 minutes. Garnish top of pie with fresh or frozen berries. Makes 6 servings.
no-bake cheesecake pie
1 envelope Knox Unflavored Gelatine ½ cup milk or light cream ½ cup sugar 2 packages (8 oz. each) cream cheese 2 eggs 1 tsp. vanilla extract 9-inch crumb crust 1 cup commercial sour cream 1 Tbsp. sugar ½ tsp. vanilla extract
Sprinkle gelatine on milk to soften, stir over very low heat until gelatine is dissolved, about 2 to 3 minutes. Stir in sugar. Beat cheese until creamy, gradually beat in dissolved gelatine mixture. Add eggs, beat well, beat in vanilla extract. Pour into prepared crumb crust and chill in refrigerator until firm. Beat sour cream with remaining sugar and vanilla until smooth and thick and spread evenly over top of pie to the edges. Chill again until serving time. Makes 6 to 8 servings.
Diet Tip: Substitute creamed cottage cheese for cream cheese, omit topping.
tropical chiffon pie
1 envelope Knox Unflavored Gelatine 1 cup sugar, divided ⅛ tsp. salt 4 eggs, separated ½ cup lemon or lime juice ¼ cup water 2 tsps. grated lime or lemon rind 9-inch pie shell or crumb crust
Mix gelatine, ½ cup sugar and salt in saucepan. Beat egg yolks, juice and water together, add to gelatine mixture. Cook over low heat, stirring constantly, until gelatine is dissolved, about 5 minutes. Remove from heat, stir in grated rind. Chill until mixture mounds slightly when dropped from a spoon. Beat egg whites stiff, beat in remaining ½ cup sugar, and fold into gelatine mixture. Turn into pie shell, chill until firm. Makes 6 to 8 servings.
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