Shamrock Pie Recipe
Shamrock Pie Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 10 min. + cooling

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

Combine sugar, cornstarch and water in a saucepan; stir until smooth. Bring to a boil, stirring constantly. Boil 2 minutes or until thickened. Stir a small amount into egg yolks; return all to the pan. Cool and stir 1 minute. Remove from heat; stir in lemon juice, butter, lemon peel and food coloring until smooth. Pour into crust. For meringue, beat egg whites until stiff peaks form. Spread over hot filling, sealing to the edges. Bake at 350° for 10-15 minutes or until lightly brown. Cool. Yield: 6-8 servings.
Originally published as Shamrock Pie in Taste of Home February/March 1995, p33

Nutritional Facts

1 slice: 307 calories, 10g fat (4g saturated fat), 89mg cholesterol, 138mg sodium, 51g carbohydrate (34g sugars, 0 fiber), 3g protein.

  • 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
  1. Combine sugar, cornstarch and water in a saucepan; stir until smooth. Bring to a boil, stirring constantly. Boil 2 minutes or until thickened. Stir a small amount into egg yolks; return all to the pan. Cool and stir 1 minute. Remove from heat; stir in lemon juice, butter, lemon peel and food coloring until smooth. Pour into crust. For meringue, beat egg whites until stiff peaks form. Spread over hot filling, sealing to the edges. Bake at 350° for 10-15 minutes or until lightly brown. Cool. Yield: 6-8 servings.
Originally published as Shamrock Pie in Taste of Home February/March 1995, p33

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MY REVIEW
webesmiley User ID: 1150323 4063
Reviewed Mar. 19, 2012

"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."

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