Gazania==Mile High Pie

12 years ago

Gazania, I am sorry that I did not see your request for this recipe till now. But I got my book out and found it under the frozen pies section, and it is called---

MILE HIGH PIE
contributed by Kathryn Schermerhorn, Darleen Pulkrabek, Ina Luadtke
from "Favorite Recipes of Home Economics Teachers: Desserts"

1 package of frozen strawberries or raspberries, thawed
1/2 c sugar
1 Tbsp lemon juice
1/8 tsp salt
2 egg whites
1 c. whipping cream
1/4 c powdered sugar
1 tsp vanilla
1 pastry shell or graham cracker crust

Combine the berries, sugar, lemon juice, salt and egg whites and beat with electric mixer for 20 minutes. Beat the cream, powdered sugar and vanilla together till stiff; fold whipped cream into berry mixture. Pile into prepared shell and freeze for 3 or 4 hours. For variation mix 1/2 c butter, 1/4 c brown sugar and 1 c flour together and add 1/2 c chopped nuts. Bake at 375 degrees for 15 minutes. Crumble the crust and press firmly into a pie pan. Save 1/2 to 3/4 c crumbs for topping.

Sort by:Oldest

Comments (5)

gazania_gw
12 years ago
Sheliajoyce, wow! Thank you, thank you! That is the recipe I used. In the early '80's when my dh had quadruple bypass surgery, I began using Dream Whip (remember dream whip?) for the whipping cream. It worked well enough. My daughter is coming for super on Thursday, I am going to surprise her! It was her "bestest" desert when she was growing up.

In that same book was a recipe for a soft drop sugar cookie that was made with stiffly beaten egg whites that were folded into the batter. They were a family favorite. I did find a passable substitute for that recipe, but never the pie.
sheilajoyce_gw
Original Author
12 years ago
I read all the sugar cookie recipes for one with stiffly beaten egg whites. I will see if I missed one maybe in the drop cookies.

OK, I found ONE drop cookie recipe with beaten egg whites. Hope this is it.

WILLIAMSBURG COOKIES
(a chewy cookie)

contributed by Mollie Keller
Favorite Recipes of Home Economics Teachers

I egg white
1 c dark brown sugar
1/8 tsp salt
1 Tablespoon flour
1 c chopped walnuts or pecans

Beat egg white stiff. Gradually add brown sugar and salt. Dust nuts with flour and stir into egg and sugar mixture. Drop on greased cookie sheets by spoonfuls far apart. Bake at 275 degrees about 15 minutes. Remove from sheet when partially cooked. If cookies stick, return to oven for a moment then remove. Makes 2 dozen.

Is this is????

This post was edited by sheilajoyce on Tue, Mar 11, 14 at 11:57
Related Discussions
Confused About Apple Pie Jam/Apple Pie Filling
Q
Comments (20)
Well then, that must have been my problem because I did double the recipe!! I didn't realize you couldn't! I know you're not supposed to fool around with amounts in recipes so you keep the acid ratio correct, but where this was just strawberries and sugar and nothing else in the recipe I figured it was ok! I guess not! And I measured out 4 quarts of whole strawberries. The recipe was 2 quarts of strawberries and 6 cups of sugar. It didn't say to cut them or mash them before measuring - in fact (I'm remembering off the top of my head here as I don't have the book with me) it said to crush the strawberries one layer at a time and then to mix with the sugar, so it sounded to me like you measured the whole strawberries, then crushed them and that's what I did. I'm not going to fuss with what I already made - as I said, it won't go to waste as hubby will use it as pancake topping - we've even been known to plop a spoonful of jam in a bowl of oatmeal, so this stuff will work for that as well. But I'm glad I spoke up because for future adventures in jam, I wouldn't have known any of this and would probably have given up on it if I kept failing! And I thought it was weird that the jam recipe that used the pectin used an extra cup of sugar from the one without pectin. I've learned so much from just this thread - thanks so much guys! I want to take my next adventure into the realm of peaches! Peach jam sounds yummy and if I fail again, hubby does like peaches, so he'll have more pancake topping than he knows what to do with lol!! Lisa
...See More
RECIPE: Lemon Supreme Pie (Baker's Square)
Q
Comments (4)
Thanks for the recipe, I just love anything lemon! I don't have a similar recipe but one of my favorites (taste and ease of prep) is Tracey's Lemon Sponge Pie. Since I'm out of pumpkin pie (finally, LOL) I think I need to make something lemon! Posted by TRACEYS (My Page) on Wed, Jul 16, 03 at 9:36 I use my moms pie crust recipe that uses lard but you can use whatever you prefer. If I can make a pie anyone can. LEMON SPONGE PIE 1 9" pie shell unbaked 2 Tablespoons flour 1 Tablespoon melted butter 1 Cup sugar 2 Eggs separated 1/8 Teaspoon salt Zest and juice of 1 lemon 1 Cup milk Beat egg whites until stiff. Combine butter, egg yolks, salt, lemon juice and zest, and sugar then and in flour and beat(I usually just use a whisk). Add milk and mix well. Fold in egg whites and pour into pie shell. Bake 10 minutes at 425 degrees. Turn oven down to 350 degrees and bake for additional 30 minutes.
...See More
S'mores Pie
Q
Comments (2)
Was it the one I posted at the KT Gathering place? Patti43 posted that one. S'more Berry Decadent Pie 9 whole graham crackers, finely crushed (about 1-1/2 cups crumbs) 1/4 cup sugar 1/3 butter, melted 3/4 cup JET-PUFFED Miniature Marshmallows 1-1/4 cupshot fudge ice cream topping, divided 1 pt. (2 cups) vanilla ice cream, slightly softened 1 pt. (2 cups) fresh berries, sliced if large Preheat oven to 375Ã¯Â¿Â½F. Mix graham crumbs, sugar and margarine. Press firmly onto bottom and up side of 9-inch pie plate. Bake 5 to 6 min. or until lightly browned. Sprinkle crust evenly with marshmallows; place on top oven rack. Bake an additional 3 to 4 min. or until marshmallows are lightly browned. Cool completely. Spread 3/4 cup of the fudge topping over marshmallows; cover with ice cream. Freeze 2 hours or until firm. Remove from freezer about 5 min. before serving to soften slightly. Arrange berries decoratively over pie, leaving 1/2-inch border of ice cream around edge. Cut pie into 10 slices. Warm remaining 3/4 cup fudge topping. Spoon over pie just before serving. Store any leftover pie in freezer. Posted by Patti43 If you have another recipe please post it.
...See More
White Silk Pie for dessert
Q
Comments (1)
This is calling to me. Love white chocolate...even better with raspberries! :-)
...See More
ruthieg__tx
12 years ago
Do you serve it frozen?
gazania_gw
12 years ago
No, the Williamsburg isn't it. This was a soft more cake like texture cookie. Took the usual amount of flour to sugar ratio. And the sugar was white granulated. The recipe that I use now is from an old PA Grange cookbook. It uses buttermilk, the egg whites aren't beaten separately, but the cookie is very close to the one I am missing..

Ruthig, yes the Mile High Pie is served frozen. And you need to know that the berries are the frozen sweetened type. The amount I don't remember other than that they came in the small square type container. I haven't noticed if berries still are packaged that way after all these years. Not something that I buy these days.
sheilajoyce_gw
Original Author
12 years ago
Gazania, I used to buy those small frozen square packages for a punch at the holidays.They had a lot of sweetened juice or syrup on them and were 10 ounces, which was probably the weight, not cup measure. They must have measured 1 1/2 cups at least or maybe 2 cups.

Gazania==Mile High Pie

Comments (5)

gazania_gw

sheilajoyce_gw
Original Author

Related Discussions

ruthieg__tx

gazania_gw

sheilajoyce_gw
Original Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

Gazania==Mile High Pie

Comments (5)

gazania_gw

sheilajoyce_gwOriginal Author

Related Discussions

ruthieg__tx

gazania_gw

sheilajoyce_gwOriginal Author

COMPANY

BUSINESS SERVICES

GET HELP

CONNECT WITH US

sheilajoyce_gw
Original Author

sheilajoyce_gw
Original Author