Iso pie recipe

Mystery Pie

Submitted by: Charlotte

Yields: 8
servings

" This is a wonderful pie that whips up in one bowl. And there 's no crust to mess with. The simple filling is made from sweetened, whipped egg whites, a bit of baking soda, and a splash of vanilla. Cracker crumbs and chopped pecans are folded in, and then the light and luscious batter is spooned into a pie plate and baked. Just before serving, top it with whipped cream and seasonal fruit."

INGREDIENTS:

3 egg whites

1 cup white sugar

1 teaspoon baking powder

1 1/2 teaspoons vanilla extract

18 buttery round crackers, crushed

2/3 cup chopped pecans

1 cup frozen whipped topping,

thawed

1 1/2 cups fresh strawberries,

sliced

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch pie pan.
2. In a large glass or metal bowl, beat egg whites until foamy. Mix together sugar and baking powder, then slowly add mixture to egg whites, continuing to beat until stiff peaks form. Beat in vanilla extract. Fold in crushed crackers and pecans. Spread mixture evenly into pie pan.
3. Place pie in preheated oven and reduce temperature to 325 degrees F (165 degrees C). Bake for 30 minutes. Cool thoroughly. Top with whipped topping and fresh fruit.

GRANDMA'S PINK PIE

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16 crushed graham crackers
4 Tbsp. melted butter
1 (3 oz.) strawberry jello
1/2 c. hot water
1/4 c. lemon juice
1/4 c. sugar
1 tall can Carnation milk,
undiluted, chilled ice
crystal cold for whipping
(very important)

Mix crackers with butter. Line well greased 9-inch pie
pan or spring-form pan. Save 1/4 of crumb mixture for top.
Dissolve jello in hot water. Add lemon juice and sugar; let
stand while whipping milk into stiff froth. Add gelatin
mixture to whipped Carnation milk and continue whipping until
stiff peak is formed. Stir in lemon rind. Pour over cracker
crust. Top with remaining crumbs. Other variety of jello
flavors can be used. Serves 8 people.

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PINK PIE DELIGHT

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2 graham cracker pie crusts
2 small cans frozen pink
lemonade
1 medium Cool Whip
1 can Eagle Brand sweetened
condensed milk

Mix ingredients and pour into pie crusts. Chill in
refrigerator.

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PARTY PINK PIE

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1 baked pie shell
1 (7 oz.) pkg. fluffy white
frosting mix
4 to 5 drops red food coloring
1/2 c. dairy sour cream
1 can cherry pie filling
1/4 c. plus 2 Tbsp. flaked
coconut
1/4 c. slivered almonds

Prepare frosting as directed on package. Add food
coloring. Fold sour cream into 1 cup of the frosting until
well blended. Gently stir filling into sour cream mixture.
Spoon into pie shell. Spread with remaining frosting. Toast
coconut and slivered almonds in shallow pan in 350 degrees oven until
golden brown, about 3 minutes. Sprinkle over top of pie.
Cover and freeze at least 4 hours.

Here are two recipes for you, not too sure which is the one you re wanting.
Enjoy~~ Bunyip

PARTY PINK PIE
1 baked pie shell
1 (7 oz.) pkg. fluffy white
frosting mix
4 to 5 drops red food coloring
1/2 c. dairy sour cream
1 can cherry pie filling
1/4 c. plus 2 Tbsp. flaked
coconut
1/4 c. slivered almonds

Prepare frosting as directed on package. Add food
coloring. Fold sour cream into 1 cup of the frosting until
well blended. Gently stir filling into sour cream mixture.
Spoon into pie shell. Spread with remaining frosting. Toast
coconut and slivered almonds in shallow pan in 350 degrees F.oven until
golden brown, about 3 minutes. Sprinkle over top of pie.
Cover and freeze at least 4 hours.

PINK PIE
26 large marshmallows
1 c. milk
1 box cherry Jell-O
1 large can crushed pineapple
1 (8 oz.) carton whipped
topping

Melt the marshmallows in the milk in double boiler.
Remove from heat and add Jell-O; stir until dissolved. Cool.
When beginning to set, add pineapple, then whipped topping.
Pour in graham cracker crust.
Crush