Photo: Priscilla Du Preez
Prize Winning Lemon Fluff Pie
24 ingredients
45 min + 20 min
1 9-inch pie
openrecipes
"This is my Great-Grandmother Alice's award-winning pie! This is one of the pies she made for the restaurant she owned in Sebastopol, California. Enjoy!"
Estimated Nutrition (whole recipe, rough)
1282
Calories
38g
Protein
61g
Fat
146g
Carbs
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Chocolate Crust:
- 1 cup all-purpose flour
- 1/4 cup hot cocoa mix
- 1/4 teaspoon salt
- 1/3 cup shortening, chilled
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 drop red food coloring (optional)
- 1/4 cup finely chopped pecans
- Lemon Filling:
- 3 tablespoons cornstarch
- 1/2 teaspoon salt
- 1 cup white sugar
- 3/4 cup boiling water
- 3 egg yolks, beaten
- 1 tablespoon unflavored gelatin
- 1/4 cup cold water
- 2 tablespoons butter, room temperature
- 2 tablespoons lemon zest
- 6 tablespoons fresh lemon juice
- 3 egg whites
- 3 tablespoons white sugar
- 1 cup heavy cream, chilled
- 1/4 cup shaved sweet chocolate
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes