Pies
Reading edition
Light, airy, colorful and delicious are the refrigerator pies you can prepare with the aid of your International Harvester Refrigerator. These pies are commonly referred to as chiffon, cream or Bavarian pies. Being light and cool, they are ideal for the final touch to a summer dinner. The shell or crust can be either baked pastry or a crumb crust, according to one’s individual preference. If a baked pie shell is preferred, it will keep its shape better if chilled in the refrigerator before baking.
CRUMB PIE SHELL: Add ½ cup butter and 2 to 4 tablespoons sugar to 1¼ cup crumbs. For crumbs use either graham crackers, chocolate wafers, or crisp prepared cereals. Spread in a 9-inch pie pan and chill thoroughly.
ROLLED OATS CRUST
2 cups quick oats ½ teaspoon cinnamon ⅔ cup melted butter ½ cup brown sugar
Mix all ingredients. Spread ½ cup of mixture on a shallow pan and press rest of mixture into a 9-inch pie pan. Bake in moderate oven (350°F.) for 20 minutes. Sprinkle the ½ cup crumbs over top of pie for garnish.
GINGER SNAP CRUST
1 cup crushed ginger snaps ¼ cup sugar ¼ cup melted butter
Mix sugar with ginger snap crumbs. Add melted butter and stir until well blended. Press firmly into bottom and sides of 9-inch pie pan. Bake 8 minutes at 375°F. Cool.
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LEMON CHIFFON PIE
4 eggs, separated ½ cup lemon juice ½ teaspoon salt ¾ cup sugar 1 envelope unflavored gelatin ¼ cup cold water 1 teaspoon grated lemon rind One 9-inch pie shell
Combine beaten egg yolks, lemon juice, salt and ¼ cup of sugar in top of a double boiler. Cook over hot water to a custard consistency. Soften gelatin in cold water. Dissolve in hot mixture. Add lemon rind. Cool until mixture begins to thicken. Beat egg whites until stiff. Gradually add the remaining ½ cup of sugar. Fold into lemon mixture. Fill a baked pie shell with mixture and chill in refrigerator. Garnish pie with sweetened whipped cream before serving.
VANILLA CHIFFON PIE
1 envelope unflavored gelatin 2 tablespoons cold water 2 eggs, separated 1½ cups milk ½ teaspoon salt ½ cup sugar 2 teaspoons vanilla One 9-inch crumb shell
Soften gelatin in cold water. Combine beaten egg yolks, milk, salt and ¼ cup of the sugar in the top of a double boiler. Cook over hot, not boiling, water until mixture thickens, stirring constantly. Dissolve softened gelatin in hot mixture. Chill until mixture begins to thicken. Add vanilla. Beat egg whites only until stiff; gradually beat in remaining sugar. Fold into gelatin mixture. Pile lightly into crumb shell. Chill until firm. Spread with whipped cream and garnish with grated semi-sweet chocolate or chocolate shot.
CHOCOLATE CHIFFON PIE
1 envelope unflavored gelatin ¼ cup cold water 2 squares (2 oz.) unsweetened chocolate 1 cup milk 2 eggs, separated ¼ teaspoon salt ½ cup sugar ⅔ cup cream, whipped 1 teaspoon vanilla One 9-inch pie shell
Soften gelatin in cold water. Combine chocolate and milk in the top of double boiler. Heat over boiling water until chocolate is melted. Beat until smooth. Dissolve softened gelatin in the hot mixture. Beat egg yolks until thick and lemon-colored. Gradually beat in salt and about half the sugar. Add hot chocolate mixture slowly. Add vanilla. Mix well. Chill until mixture begins to thicken. Beat egg whites only until stiff. Gradually beat in remaining sugar. Fold egg whites and whipped cream into the chocolate mixture. Pile lightly in the pie shell. Chill in refrigerator until firm. To serve, top with sweetened whipped cream.
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PINK LEM-BERRY PIE
1 package strawberry flavored gelatin ½ cup hot water ¼ cup lemon juice ¼ cup sugar ¼ teaspoon salt 1½ cups heavy cream 1 teaspoon lemon rind, grated
Line a deep 9-inch pie plate with graham cracker crust (Page 15). Save ¼ cup of the crumb mixture for topping. Dissolve gelatin in hot water. Add sugar, lemon juice and salt; chill until partially set. Whip cream until it begins to thicken. Add gelatin mixture and whip until soft peaks are formed. Fold in lemon rind. Pour into graham cracker crust. Top with remaining crumbs. Chill until firm.
FRESH STRAWBERRY PIE
1 quart fresh strawberries 1½ cups sugar 1 envelope unflavored gelatin ¼ cup cold water 2 tablespoons lemon juice Red food coloring 1 cup cream, whipped One 9-inch pie shell
Wash and cap strawberries. Sprinkle with 1 cup sugar. Let stand in refrigerator for several hours. Soften gelatin in cold water. Press half the berries and all the juice through a sieve to make 1½ cups of sieved berries and juice (if necessary, add water to make up the full amount). Add remaining ½ cup sugar and lemon juice. Heat to the boiling point. Dissolve gelatin in hot strawberry mixture. Add coloring to give a bright red color. Chill until mixture begins to thicken. Place remaining whole berries in pie shell. Cover with thickened gelatin mixture. Chill until firm. Top with sweetened whipped cream before serving.
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PINEAPPLE CHEESE PIE
1 envelope unflavored gelatin ¼ cup cold water 3 egg yolks 1 cup crushed pineapple not drained 1 teaspoon grated lemon rind 2 tablespoons lemon juice ⅓ cup sugar 1 cup cottage cheese 3 egg whites ¼ teaspoon salt ½ cup sugar One 9-inch crushed corn flakes crust (page 15) Reserve three tablespoons crumbs for topping
Soften gelatin in cold water. Combine egg yolks, pineapple, lemon rind, lemon juice and ⅓ cups of sugar, in top of double boiler and cook, stirring constantly. When thick, remove from heat and add softened gelatin. Sieve cottage cheese and add to hot mixture. Cool until mixture begins to thicken. Add salt to egg whites and beat till stiff. Gradually beat in ½ cup sugar. Fold into cold mixture. Turn into chilled crust, sprinkle with crumbs; chill till firm.
BLACK BOTTOM PIE
CHOCOLATE LAYER
2¼ teaspoons unflavored gelatin 3 tablespoons cold water 1⅓ cups milk 3 egg yolks ⅓ cup sugar 2¼ teaspoons cornstarch ⅛ teaspoon salt 1½ squares (ounces) unsweetened chocolate ¾ teaspoon vanilla One 9-inch chocolate wafer crust (page 15)
Soften gelatin in cold water; scald milk in double boiler. Beat egg yolks slightly; stir in combined sugar, cornstarch and salt. Slowly stir in milk. Return to double boiler; cook, stir over hot water until custard coats spoon. Remove from heat, stir in gelatin until dissolved. Melt chocolate in saucepan, remove from heat. Slowly stir in one half of the custard, reserving other half for white layer. Add vanilla; beat until smooth. Cool until mixture starts to thicken. Pour into crust and chill.
WHITE LAYER
3 egg whites ⅛ teaspoon cream of tarter ¼ cup sugar 2 tablespoons rum or ½ teaspoon rum flavoring
Beat egg whites with cream of tartar until stiff. Add sugar. Fold in remaining half of custard and rum. Pour on top of chocolate layer. Chill until set.
TOPPING
¼ cup cream, whipped ½ square unsweetened chocolate, grated
Just before serving, spread whipped cream on pie and sprinkle with chocolate.
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