This easy vintage no-bake dessert recipe makes a light and delicious whipped angel food pie that has a crumb crust and a fluffy lemon-flavored filling.
No-bake whipped angel food pie recipe
The pie you can “bake on ice”: No cooking — no hot oven — Lemony-luscious
YOU MIGHT ALSO LIKE: Light o’ lemon no-bake pie recipe (1980)
No-bake whipped angel food pie (1963)
Yield:
Makes one 9-inch single crust pie
Prep Time:
30 minutes
Additional Time:
2 hours
Total Time:
2 hours 30 minutes
Ingredients
- 1 baked pie shell
- 1 (3 oz.) pkg. lemon gelatin
- 1/2 cup sugar
- 2/3 cup hot water
- 1/3 cup hot lemon juice
- 1 tsp. grated lemon rind
- 1 cup evaporated milk
- 2 tbsp. lemon juice
Instructions
- Dissolve gelatin and sugar in hot water.
- Add hot lemon juice.
- Chill to the consistency of unbeaten egg white.
- Add lemon rind.
- Chill milk in refrigerator tray until crystals form, about 15 to 20 minutes.
- When chilled, whip until very stiff.
- Fold milk into gelatin mixture.
- Spoon into baked crust; chill until firm, 1 to 2 hours.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 157Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 9mgSodium: 71mgCarbohydrates: 27gFiber: 1gSugar: 19gProtein: 4g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
One Response
Will sugar free lemon jello work as well in the no bake whipped angel pie?