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Sunny Silver Pie

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There were four children in our family, and because of the Depression plus the size of our family, the invitations to dinner at someone else's place were few and far between. However, my parents had dear friends who lived in the country, and every time we were invited there, "Aunt Helen" served chicken with all the trimmings and mouth-watering Sunny Silver Pie topped with real whipped cream.


On our trips to the farm we four kids sat in the back of the car, chanting, "We want chicken, we want chicken," and then quickly adding, "with Sunny Silver Pie."


I have been using this recipe for the 54 years of my married life and still get requests for it as well as compliments.


Sunny Silver Pie

Ingredients:

  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • zest of 1 lemon
  • juice of 1 lemon (3 tablespoons)
  • 1/4 cup orange juice
  • 4 egg yolks
  • 1/2 cup sugar
  • pinch of salt
  • 4 egg whites
  • 1/4 cup sugar

Instructions:

Soak unflavored gelatin in cold water. In a nonreactive double boiler or heavy saucepan, combine grated lemon zest, lemon juice, orange juice, egg yolks, sugar, and salt. Cook over low heat, stirring constantly until thickened (do not boil).


When thickened, remove from heat and stir in the gelatin. Cool.


Beat the egg whites with the sugar until stiff. With a wire whisk, fold in the cooked filling. Pour into a baked piecrust and chill until firm. Top with whipped cream and serve.


Tags:
Updated Sunday, April 21st, 2002
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3 Responses to Sunny Silver Pie

  1. Ellen Crooks November 23, 2005 at 9:05 pm #

    I have made this pie numerous times since it was published in Yankee in 1998. It always turns out wonderfully, and everyone I have served it to loves it. The story that accompanies the recipe adds to the pleasure of making it.

  2. September 9, 2006 at 12:41 pm #

    This is one of my all time favorite desserts to make as well as serve. I also love the story that goes along with it. Every one who has had it loves it. I have also made individual tarts with the filling.

  3. Steve H December 10, 2008 at 8:28 pm #

    I have been enjoying this pie for over 60 years, and still consider it one of the best desserts in the world. And I have traveled and enjoyed desserts in over 65 nations.

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