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Shamrock Pie Recipe

Shamrock Pie Recipe photo by Taste of Home

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Guests may wonder if the dessert has been touched by a leprechaun when they see the green layer in my lemon meringue pie. Then, after their first taste, they tell me they feel lucky to be enjoying such a dessert!—Gloria Warczak, Cedarburg, Wisconsin

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Shamrock Pie Recipe

Prep: 20 min. Bake: 10 min. + cooling

Yield: 6-8 Servings

20 10 30

Ingredients

1 cup sugar
1/4 cup cornstarch
1-1/2 cups water
3 egg yolks, lightly beaten
1/4 cup lemon juice
1 tablespoon butter
1-1/2 teaspoons grated lemon peel
5 to 6 drops green food coloring
1 pastry shell (9 inches), baked
MERINGUE:
3 egg whites
1/3 cup sugar

Directions

In a large saucepan, combine the sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon peel and food coloring until smooth. Pour hot mixture into crust.
In a small bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° for 10-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 307 calories, 10 g fat (4 g saturated fat), 89 mg cholesterol, 138 mg sodium, 51 g carbohydrate, trace fiber, 3 g protein.

Originally published as Shamrock Pie in Taste of Home February/March 1995, p33

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Shamrock Pie

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(1-1) of 1 reviews

Reviewed on Mar. 19, 2012 by webesmiley

Absolutely delicious! Made it for a St. Paddy's day gathering with friends. I'm still working on making my meringues look better, but other than that, it was a fantastic tasting pie.