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Tuesday, June 21, 2011

Pink Pies

Mrs. Herring attended a small country church and one of the highlights of the year for the church was revival services that were held each July.  The visiting preacher always ate supper in one of the church members home before preaching the service each evening.  Mrs. Herring was known as an excellent cook and if the preacher had eaten at her home before he would usually make requests for certain items.  Pink Pies were just such a requested item.  They're light, fluffy, and delicious.  Phillip and I live close to Mrs. Herring and we were always invited for supper when the visiting preacher came to eat.  I was thinking about those Pink Pies recently and realized that I had not gotten a recipe from Mrs. Herring nor had I ever been in her kitchen when she prepared them.  I called my sister-in-law and asked if she had her mother's recipe for Pink Pie.  She said that she did and would send it to me.  She said that she had never made them either.  When I got the recipe from her, I knew it was going to take a little time in the kitchen to figure out the recipe. 

I've been told before that I am prissy.  Well, when I got out my Pink KitchenAid Mixer and made Pink Pies, I certainly felt prissy! 

                                                           Pink Pies

1 cup sugar
2 eggs
1 small can crushed pineapple,, drained
1 -  3 oz. pkg. Strawberry Jello
1 large can of Pet or Carnation evaporated milk
1 box Nilla Vanilla Wafers

Place Nilla Vanilla Wafers with flat side down in two pie plates.  Once the pies are filled, place Vanilla Wafers standing around the edge of the pies.

Stir together sugar, eggs, and pineapple; cook over low heat until eggs are done (160 degrees).  Stir in jello and let cool.  Chill milk in freezer until ice crystals form around edges of bowl.  Whip milk until stiff.  Fold in cooled egg mixture and mix well.  Pour into 2 vanilla wafer pie shells.  Let pies cool in refrigerator for several hours before serving.  Keep refrigerated.


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