Food. Everything was marvelous. It seems each of the ladies has a specialty, and there were plenty of requests for recipes going around. I hope the Heather who made that wonderful sweet potato casserole remembers to pass hers along. I have no idea what that crunchy topping was, but it was the best I've had. It was like eating a sweet potato pie. Which brings me to my contribution - I made pies.
So to keep my promise, here's the recipe for my Lemon Chiffon Pie. It's easy.
LEMON CHIFFON PIE
Make a graham cracker crust. (Massacre 8 graham crackers in your food processor; with a fork, stir in a small bowl with 5 Tbsp. of melted butter and 2 Tbsp. of sugar until blended; press it into shape in a 9 inch pie pan with the bottom of a glass and bake at 350° for about 25 minutes.) Set the crust aside to cool.
1 14-oz can Sweetened Condensed milk (NOT Evaporated Milk)
1/2 Cup Lemon Juice (Tastes best if free lemons are used)
Optional - add a couple drops of yellow food coloring to make it more yellow
1 Cup (1/2 Pint) whipping cream,
whipped with 1 Tsp. vanilla & 2 Tbsp. powdered sugar
1. In medium bowl, combine Sweetened Condensed Milk, & lemon juice (plus food coloring if you want to use any). Stir until well blended.
2. Whip cream into peaks. Gently fold into the Condensed Milk mixture.
3. Pour into the baked crust and chill at least three hours to set. You can serve it with more whipping cream if you want, but it's fine just as is. Best served with friends, of course.