My love for baking definitely came from my mother’s side of the family, but it definitely did not come from my Mom. While she had many wonderful talents, baking was not one of them and she always found it funny that I enjoy it as much as I do. She hated the precision needed and the mess that comes along with the process. Both of her sisters though, my Aunt Cathy & Aunt Peggy, baked quite well. There is however one treat I recall my Mom making often, and that was her mother’s “no bake” lemon chiffon pie. A few weeks ago while on the hunt for an old family recipe I came across this one. I have a major case of spring fever right now and decided to make this pie this weekend. With its lemon flavor and light yellow color it’s the perfect dessert to welcome spring, or at least a preview to spring.
For the crust, you will need:
2 cups graham cracker crumbs
8 tbsp butter, melted
1 tbsp+1 tsp sugar
½ tsp ginger (optional)
Note: you could use a prepared store-bought prepared graham cracker crust as well if desired.
For the filling, you will need:
1 14 oz. can sweetened condensed milk
1 3.0 oz. box lemon gelatin
1 cup boiling water
Juice of 2 lemons (2 lemons will yield between 1/2-3/4 cup juice)
Rind of 2 lemons finely grated
1 tbsp sugar (or use 1 tsp if you prefer the filling to be a bit more on the tart side)
To make the crust:
1. Mix the 2 cups graham crackers, sugar, and ginger together. Melt the butter and using the back of a fork blend the melted butter in to the dry mixture.
2. Spread evenly across ungreased pie dish and using the back of a spoon or your (freshly washed) hands, press down until the crust evenly coats the entire pie dish.
To make the filling:
1. Boil one cup of water and mix with packet of lemon gelatin, set off to the side.
2. Pour sweetened condensed milk in a medium mixing bowl.
3. Juice the lemons removing any seeds & grate the rind of both lemons.
4. Add the juice and all but 1 tbsp of the grated rind to the milk, using a hand mixer blend on low speed until well mixed.
5. Add the gelatin and continue to mix well.
6. Add desired amount of sugar depending on sweet vs. tart preference and mix well.
7. Pour the lemon filling into the graham cracker crust and place pie in the refrigerator for at least 2-3 hours so filling has time to set.
8. Top with remaining 1 tbsp. lemon rind and some berries for garnish & serve.
The crust will cut better if you leave it out at room temperature 10-15 min before serving. Left overs must be refrigerated.