What’s Cookin’ – Karen’s Green Pie

They say that pies are going to be the new cupcakes.  That is, the gourmet cupcake craze of the last few years is going to be replaced by the next big thing – pies.  Not that pies are new.  In fact, pies have been around longer than cupcakes.

I love pie.  I love custard pies.  I love fruit pies.  I love savory pies, too.  Pies used to be made much more frequently, but I think they lost favor due to the difficulty in making a good pie crust.  Store bought versions have helped to alleviate that problem, but when people think of pies, they usually think of them as a dessert.  A long time ago, pies, especially fruit and savory versions, were served as meals for breakfast and dinner.

A grade school / high school chum (thanks Karen!) mentioned in a Facebook post recently (right before St. Patrick’s Day) that her mother’s favorite dessert was Green Pie.  I not only love pie, but I love old family recipes so I asked her if she would share it, and she did!  I wanted to get this out for St. Patrick’s Day, but life got in the way.

A picture of Karen from high school.  She has a daughter who looks exactly like her.  We went to school together for 12 years.

After Karen sent me this recipe, I researched it on the Internet and could not find one posted.  The closest one that I found used Milnot and lemon flavored gelatin, but no pineapple.  So here is an old family recipe that does not appear to be widely posted out there!

Karen’s Green Pie ingredients.

Karen’s recipe specified Milnot which leads me to believe that the original recipe came from that company.  In the days before the Internet and mega-bookstores, our mothers and grandmothers used the recipes on the backs of cans and boxes.  Many of these became family favorites.  You can still find recipe gems in this way so don’t be afraid to move away from the computer when researching new recipes!

I assume that you can use any brand of evaporated milk, but I elected to use what was specified.

If you decide to make your own graham cracker crusts, it is easy, but feel free to buy them already made.  You will need to make crusts for three pies or one 9 x 13 pan.  Bake them so that the crusts will set since the filling will not require additional baking.  Allow to cool prior to filling.  I included a recipe below if you want to make your own.

I elected to make one pie in a glass pie plate, one in an aluminum foil pie plate, and one in a 9 x9 aluminum foil dish.

I knew a 9 x 13 pan would be more than we would be able to eat, and I only had one aluminum pie plate on hand so I opted for three different containers.  Necessity is the mother of invention.  This also allowed me to give two away to others to taste test.

Dissolve the lime flavored gelatin in one cup of boiling water.  I just heated the water up in the microwave and dumped the gelatin into it.

Add the drained pineapple to the gelatin and set aside.

Using a large bowl (learning curve here – I had to switch bowls) and a hand mixer, blend the Milnot until stiff.  Set aside.

In a separate bowl, blend the cream cheese, sugar, and vanilla together.

I used the hand mixer that I just used with the Milnot.  And, no, I did not wash it first.  After all, everything was going to end up in the same bowl anyway.

Fold the Milnot and cream cheese mixtures together until well blended.

Add the lime gelatin mixture and fold together until well blended.

You can see that you need a really large bowl.  I almost had to get another one!

I was really tempted to add additional green food coloring at this point because the mixture was only very slightly green, and I was expecting a GREEN pie.  I’m glad that I didn’t do it.

Divide the mixture between three pie plates or one 9 x 13 pan.  Refrigerate.

Or, in my case, between one glass pie plate, one aluminum foil pie plate, and one 9 x 9 aluminum foil pan.  There’s a lot of this fluffy mixture to go around.  You will also note that the mixture was still only very slightly green.

Through some sort of cooking magic, the pie turns greener (is that a word?) after it sets up.

I was anxious to try a piece so I did not let it set long enough as you can tell by the slightly collapsed piece of pie.  Don’t be me – allow to set up firmly for several hours or overnight.

This would be great for St. Patrick’s Day, but it would also make a great summertime dessert.  It is very light and fluffy.  It has a lime flavor but is not too strong or too sweet.

Thanks, Karen!  This was yummy!

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6 Responses to What’s Cookin’ – Karen’s Green Pie

  1. Pingback: What’s Cookin – Karen’s Green Pie (repost for St. Patty’s Day) | Mama's Empty Nest

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