Pink Velvet Company Pie Recipe

1
Publisher Photo

Pink Velvet Company Pie Recipe

Read Reviews
1
Publisher Photo
This is such a sweet and creamy delight that people will think you fussed but it is very easy. Guests will ask for the recipe because they will love this pie.—Glenda Goddard, White City, Oregon
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1 can (12 ounces) evaporated milk
  • 2-1/2 cups graham cracker crumbs (about 32 squares)
  • 1/4 cup butter, melted
  • 1 package (3 ounces) strawberry gelatin
  • 1/2 cup boiling water
  • 1/4 cup lemon juice
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel

Directions

Pour milk into a large bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.
In a small bowl, combine cracker crumbs and butter; mix well. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside.
In a bowl, dissolve gelatin in boiling water; stir in lemon juice and sugar. Cool to room temperature. Remove bowl from the refrigerator; beat milk until soft peaks form. Gradually add gelatin mixture, beating until stiff peaks form. Fold in lemon peel. Spoon into crust; sprinkle with reserved crumbs. Chill for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers. Yield: 10-12 servings.
Originally published as Pink Velvet Company Pie in Reminisce Extra February 2002, p21

Nutritional Facts

1 piece: 191 calories, 8g fat (4g saturated fat), 20mg cholesterol, 191mg sodium, 27g carbohydrate (17g sugars, 1g fiber), 4g protein.

  • 1 can (12 ounces) evaporated milk
  • 2-1/2 cups graham cracker crumbs (about 32 squares)
  • 1/4 cup butter, melted
  • 1 package (3 ounces) strawberry gelatin
  • 1/2 cup boiling water
  • 1/4 cup lemon juice
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  1. Pour milk into a large bowl; place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours.
  2. In a small bowl, combine cracker crumbs and butter; mix well. Set aside 1/4 cup for topping. Press remaining crumb mixture onto the bottom and 1 in. up the sides of a greased 9-in. springform pan. Set aside.
  3. In a bowl, dissolve gelatin in boiling water; stir in lemon juice and sugar. Cool to room temperature. Remove bowl from the refrigerator; beat milk until soft peaks form. Gradually add gelatin mixture, beating until stiff peaks form. Fold in lemon peel. Spoon into crust; sprinkle with reserved crumbs. Chill for at least 4 hours or until set. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Refrigerate leftovers. Yield: 10-12 servings.
Originally published as Pink Velvet Company Pie in Reminisce Extra February 2002, p21

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5254comet User ID: 6868259 160025
Reviewed Sep. 18, 2012

"I am 60 yrs. old today and my mother used to make this for my birthday. Mom passed away 20 yrs. ago and I haven't had it since. The recipe was in a paper cookbook I made for her in school. I was in 2nd grade. Feeling nostalgic today, I wanted to make it but can't find the cookbook. This sounds like the recipe. I'll let you know tomorrow."

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