MILE HIGH LEMON PIE (JELLO EASY)

Mile High Lemon Pie (Jello easy) image

Impress your family and friends with this easy Lemon Meringue Pie! Here I've broken it down in steps, so don't be intimidated by the pie!

Provided by Susan Din

Categories Pies

Time 2h20m

Number Of Ingredients 23

Ingredients

1 9" pie shell - your choice, but i think homeade is best
FLAKY NO FAIL PIE CRUST-RECIPE MAKES 3 SINGLE CRUSTS THAT FREEZE WELL
GREAT TUTORIAL HERE - HTTP://THEPIONEERWOMAN.COM/COOKING/2007/12/P-P-P-PIE_CRUST_AND_ITS_P-P-P-PERFECT/
3 c all purpose flour
1 1/2 c shortening
1 large egg
5 Tbsp ice cold water
1 tsp salt
1 Tbsp vinegar
EGG WASH FOR PIE CRUST
1 egg
1 tsp water
MERINGUE
GREAT TUTORIAL HERE- HTTP://WHATSCOOKINGAMERICA.NET/EGGS/PERFECTMERINGUE.HTM
3 large egg whites at room temperature
1/2 c sugar
FILLING
1 box (small size)lemon cook and serve pudding
3/4 c sugar
3 c water
3 large egg yolks
2 Tbsp fresh lemon juice
2 tsp lemon zest-finely grated and minced

Steps:

1. MAKE PIE CRUST or use frozen/refrigerated. Cut shortening into flour in a large bowl until it looks like coarse crumbs. beat an egg, and pour over crumbs. Add water, vinegar and salt and stir gently to combine. Divide into 3 equal balls and flatten into discs. Wrap well with plastic wrap and freeze 2 for future use. Freeze one for 20 minutes, then roll out, line pie plate and flute the edges.
2. BLIND BAKE. Lay a sheet of parchment paper or foil(sprayed the surface that touches the crust with non stick spray) over crust-and fill with dry beans, rice or pie weights. Bake @ 425 for 15 minutes. Remove from oven, lower heat to 375. Remove the parchment/foil and weights. Moisture proof the crust by applying egg wash with a pastry brush on the bottom of the crust and about an inch up the sides. Resume baking the crust for 5-7 minutes until light golden brown. Remove from oven and allow to cool.
3. MAKE MERINGUE (It needs to be ready as soon as the shell is filled) If you haven't separated your eggs, do so at this time, placing the whites in a CLEAN mixing bowl and the yolks in a medium saucepan. With CLEAN BEATERS begin to mix the egg whites on medium high. Beat to soft peak stage-to check from time to time-turn off mixer and lift some whites up with the beaters, the tip should softly flop over. Begin slowly sprinkling sugar a spoonfull at a time, while beating constantly, until all sugar is incorporated. Continue beating until sugar is dissolved(not gritty when tested with thumb and forefinger) And stiff peaks are formed. Set aside. Preheat oven to 325.
4. PREPARE FILLING Empty pudding mix in the saucepan with yolks, add 3/4c sugar and whisk to incorporate, adding water a little at a time to avoid lumps. When all water is incorporated, place pan over medium to medium high heat and stir constantly with a wooden spoon. Cook until thickened and mixture reaches a full boil. Remove from heat and stir in the lemon juice and zest.
5. Pour immediately into prepared pie shell.
6. Immedately spoon or pipe meringue mixture over hot filling, completely sealing to the crust and swirl as desired. Bake @ 325 for 15-20 minutes until tips of meringue are golden. Cool to room temperature or chill before serving.