Prize Winning Lemon Fluff Pie Recipe

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Prize Winning Lemon Fluff Pie
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Ingredients
24
Count
Nutrition
3561
Calories
Total time
65
Minutes
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Ingredients:

Directions:

  1. Preheat an oven to 400 degrees F (200 degrees C).
  2. To make the chocolate crust, combine the flour, hot cocoa mix, and 1/4 teaspoon salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Add the milk, vanilla, and food coloring and toss with a fork until the flour mixture is moistened. Roll the crust out between two sheets of waxed paper and transfer it to a 9-inch pie pan. Trim or crimp the edges. Prick the bottom and sides of the crust with a fork and sprinkle with chopped pecans.
  3. Bake the crust in the preheated oven until the crust is set and the edges have darkened slightly, 10 to 12 minutes. Cool on a rack. Meanwhile, sprinkle the gelatin over the cold water and set aside.
  4. To make the filling, mix the cornstarch, 1/2 teaspoon salt, and 1 cup sugar together in a saucepan. Gradually whisk in the boiling water. Heat the mixture over high heat until the mixture boils. Reduce the heat and simmer until the filling is thick and clear, 8 to 10 minutes. Gradually whisk a portion of the hot filling into the beaten egg yolks. Return the yolk mixture to the saucepan and cook for 1 minute more, stirring constantly.
  5. Stir in the rehydrated gelatin mixture and mix until dissolved. Blend in the butter, lemon zest, and lemon juice; remove from heat.
  6. Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the 3 tablespoons sugar, continuing to beat until medium-stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly.
  7. Use a rubber spatula or wire whisk to fold 1/3 of the beaten egg whites (meringue) into the hot filling mixture. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Add the remaining meringue, folding just until incorporated. Allow the mixture to cool for 25 minutes; the filling should mound from a spoon when dropped back into the bowl.
  8. Whip the cream until stiff. Fold the whipped cream into the filling and gently spread the filling in the cooled baked pie shell. Sprinkle the pie with the chocolate shavings and refrigerate until serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 3561.13 Kcal (14910 kJ)
Calories from fat 1941.77 Kcal
% Daily Value*
Total Fat 215.75g 332%
Cholesterol 717.42mg 239%
Sodium 2486.52mg 104%
Potassium 1590.62mg 34%
Total Carbs 369.2g 123%
Sugars 219g 876%
Dietary Fiber 15.23g 61%
Protein 57.33g 115%
Vitamin C 37.5mg 62%
Vitamin A 0.3mg 9%
Iron 8mg 45%
Calcium 408.4mg 41%
Amount Per 100 g
Calories 265.16 Kcal (1110 kJ)
Calories from fat 144.58 Kcal
% Daily Value*
Total Fat 16.06g 332%
Cholesterol 53.42mg 239%
Sodium 185.15mg 104%
Potassium 118.44mg 34%
Total Carbs 27.49g 123%
Sugars 16.31g 876%
Dietary Fiber 1.13g 61%
Protein 4.27g 115%
Vitamin C 2.8mg 62%
Iron 0.6mg 45%
Calcium 30.4mg 41%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 88.4
    Points
  • 100
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Sugar,
  • High in Total Fat

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