Lemon Silver Pie


Lemon Silver Pie

With the Recipe Tin project, you win some and lose some but this pie is definitely a first. When I saw the recipe card and that it only had three ingredients, I was intrigued but didn’t have terribly high expectations.

How much flavor can the three ingredients provide? A lot, it turns out. This pie feels nostalgic, even if I’ve never had it, and it reminds me a lot of Key Lime Pie but one thing is for sure – it’s much easier to make!

This recipe card came from an old recipe tin I was cooking. I call it Project Recipe Tin (creative name, I know). It’s full of old-fashioned recipe cards with a very wide selection of dates.

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I love the history of food, and the idea is to breathe new life into these recipes from the past and maybe learn a method or two from them along the way.

This recipe card comes from Patty and has a small illustration of a strawberry in the corner. It’s a very simple recipe, with only three ingredients and not a lot of instructions. In fact, the ingredients aren’t quite as straightforward either.

It’s also unclear if there are two parts to Cool Whip, as the first instructable is to mix everything together and the second is to add a “medium size” Cool Whip.

It’s a mystery. I used two 8 ounce containers and worked to fill a very large portion of the pie shell. The flavor was well balanced with this amount – I felt like it would be really pungent with only eight ounces in the mix. So I say, split the difference and go with twelve ounces.


●2 cups graham cracker crumbs

●1⁄2 cup sugar

●8 tbsp. unsalted butter, melted

●2 cups fresh lemon juice

●2 egg yolks

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●2 (14-oz.) cans sweetened condensed milk

●1 1⁄2 cups heavy cream, chilled

●1 tsp. vanilla extract

●16 vanilla wafers


Heat oven to 400°. Process crumbs, sugar, and butter in a food processor until evenly combined. Transfer to a 9″ deep-dish pie dish, and press into bottom and up sides to create a thick crust; set aside.

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Combine juice, milk, and egg yolks in a bowl; beat on medium-high speed of a hand mixer for 5 minutes. Pour into prepared crust; bake until crust is browned and filling is only slightly set, about 20 minutes.

Place wafers around edge of pie, pushing them gently into filling; let cool. Freeze until set, at least 2 hours, or up to overnight. Whisk cream and vanilla in a bowl until stiff peaks form; spread evenly over pie and refrigerate until ready to serve.

➤That’s it, all you have to do is Enjoy !

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