Vanilla Wafer Crumbs on top and bottom
1/2 stick soft butter
1 1/2 cups crumbs
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1/4 cup sugar |
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Bake 5 min.
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1 cup elderberries |
2 Tablespoons flour |
2 crust pie |
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1 cup sour cream |
1 cup sugar |
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Bake at 450 degrees 15 min. then 350 for 20 or 35 min.
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This recipe is from a colonial cookbook -- this is really great but it is labor intensive getting the berries - our builder thought it was the best pie he ever had - MLS |
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Vanilla Wafer Crumbs on top and bottom |
1/2 stick soft butter |
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1 1/2 cups crumbs |
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Bake 5 min. |
Melt 2 bars German sweet chocolate with 3 Tablespoons sugar 3 1/2 Tablespoons water. Cool Beat 4 egg whites stiff Beat 1 yolk at a time into the chocolate mixture (4x) Fold in egg whites. Let stand overnight.
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1/4 teaspoon cream of tartar |
1/4 teaspoon salt |
4 egg whites |
Beat until creamy - add 1 cup sugar gradually beating very well. Place in greased pie pan Bake 1 hour, 275 for 20 minutes, and 300 for forty minutes. Let it cool.
Beat 4 egg yolks until lemon colored add 1/2 cup sugar, grated rind of 2 lemons (2 teaspoon lemon rind) 3 tablespoons lemon juice (I double the lemon juice). Cook over double boiler until thick stirring constantly. Let it cool (cold).
Whip 1/2 cup cream add 1 teaspoon sugar and 1/2 teaspoon vanilla Cover crust with cream then spread custard over the cream. Let stand in refrigerator overnight.
Top with whipped cream if you like before serving (Corinne doubles the lemon custard part and adds lemon rind to the meringue before baking - MLS)
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Lots of memories being served this and Chocolate Pie served at Corinne's and for my guests. MLS |
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