Yum, love lemon. I agree on the "real" ingredients. No pudding mix, no cool whip, no jello. If you're going to make pie, made GOOD pie! The CoolWhip/jello combo pies always make me smile sweetly and tell my host that I'm SOOOOO full I couldn't possibly choke down another bite. (grin) My brother, though? He'll eat CoolWhip out of the carton, frozen, like it's ice cream. To each their own...

Annie

If they stack the filling really high, does it just mound up and stay in place, and not start oozing or falling over the edges of the pie pan??? ..or is the "mile high" part also in the amount of whipped cream you add on the top of the pie??? Either way, it sounds delicious!!!!! Thanks for the link, Lindac!

Smiles,

Sooz

See that 2 tablespoons of gelatin in the recipe?..That's what holds it up.
https://www.google.com/search?q=mile+high+lemon+chiffon+pie&rlz=1C1PQHB_enUS634US642&espv=2&biw=1280&bih=889&source=lnms&tbm=isch&sa=X&ved=0ahUKEwiS74j3gZnLAhUJ2SYKHfbtBisQ_AUIBigB#imgrc=V6HhBok2YONecM%3A

I've been on a coconut pie kick ever since Ann shared her recipe. It's the real thing made with egg yolks. I've seen recipes that call for pudding and cool whip but I pass them by.

Same as cherry cheesecake, the refrigerated kind. I use cream cheese blended with whipped cream and topped with cherry pie filling. I saw a recipe recently that people raved about using condensed milk and cream cheese. I asked what the benefit was and got told not to knock it till I try it. I have never bought condensed milk, so I don't know what it would taste like.

Condensed milk is delicious!!...I don't use it in a cheese cake...nor do I use cherry pie filling...I use frozen cherries thickened with cornstarch, sweetened and a tiny jot of lemon extract.

Condensed milk lends a decidedly "dulce de leche" flavor...my flan recipe calls for sweetened condensed milk....so it might be good in a cheese cake>
Can't believe never bought condensed milk....my kids loved it on bread, or drizzled on cereal....I love it in coffee....with just a touch of brandy! LOL!

Well, gee, I guess I'm going to have to try it and see the difference!

Good for you for making it for yourself!

I don't know if this would spoil the balance of flavor in the pie, but if you're doing the chocolate on the crust, you can bump it up even more with a shot of lime oil in the chocolate, or even just the zest.

Side note on making it real -- a couple of years ago, I had a little margarita party for a friend who had a hankering. Everybody commented on how good they were. Turns out that even though they loved margaritas, few had had them made with freshly squeezed Mexican limes and quality tequila.

So Annie where is the pie recipe? Thanks

From mother's 1963 Good Housekeeping Cookbook, Lemon Chiffon Pie

1 baked 9" pie shell

1 1/2 tsp unflavored gelatine

1/3 c sugar

4 egg yolks

1 Tb grated lemon rind

1/4 c lemon juice

1/3 c cold water

1/4 tsp salt

4 egg whites

1/2 c sugar

In a bowl, combine gelatine, 1/3 c sugar. In top of double boiler, beat egg yolks and add lemon rind and juice and water. Then add gelatine mixture. Cook over boiling water stirring for 5 minutes or until thickened. Important: remove from heat.

Beat egg whites with salt until fairly stiff. Gradually add 1/2 c. sugar beating until stiff. Fold in lemon mixture. Pour into shell and refrigerate until set, at least 4 hours or overnight.

Can be served with whipped cream and/or garnish with fresh blueberries or sliced strawberries.

Enjoy!!

lindac, you slay me. You are so very clever about so many different subjects as attested to your many various posts. Now please tell us about your cherry pie recipe (as I so dearly miss the fresh cherries and pies we enjoyed as children from our own trees). And in what other ways do you use condensed milk? I'd enjoy a good substitute for cream. Thanks for your help. Pink

Thanks Annie, it sure sounds good.

Hi, Pink, here's how I enjoy sweetened condensed milk...when using it in a recipe, I use a spoon to scrape out the yummy goodness that's still left inside the can (okay, sometimes, I do leave a bit more than necessary inside that can!) and I put it in my mouth! LOLAM

My great aunt used to make this simple pie using canned cherry pie filling--I think it's very delicious and it does have a place in my recipe box. My great aunt had a few very simple recipes in her handwriting that made their way down to my sister and me, and they are family treasures.

Cherry Cheese Pie

1 (9 inch) prepared graham cracker crust (or make your own--I like using crushed Lorna Doone cookies for the crust -- pretty darned good!!)

1 (8 ounce) package cream cheese, softened

1 (14 ounce) can sweetened condensed milk (NOT the nonfat
kind)

1/3 cup lemon juice (this bit of lemon juice helps the pie set up & balances out
the sweetness of the sweetened condensed milk)

1 teaspoon vanilla extract

1 can of cherry pie filling

Place softened cream cheese in a mixing bowl.

Add sweetened condensed milk, lemon juice, and vanilla.

Beat until well blended.

Pour mixture into the pie crust.

Chill for 5 hours or more but do not freeze.

Pour cherry pie filling on top of pie. Serve.

Sweetened condensed milk makes a great chai mix when mixed with India spices too. Just add it to your hot tea.

Thank you Sooz. Feel sure I'm not the only one who will try your recipe. Yum.