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Pie and Pie Crust Recipes from the Famous Green Parrot
 

MILE HIGH CHERRY CHIFFON PIE

1 1/4 c. graham cracker crumbs   1 pkg. cherry jello
2 tb. sugar 1 tsp. lemon juice
6 tb. soft butter or margarine 2 3-oz pkgs cream cheese
1 can sour pitted cherries 1/2 tsp. almond flavor
2tb. sugar 1 tall can evaporated milk
 

Combine freshly crushed graham cracker crumbs, sugar and butter; reserve 1/4 cup, and press the rest into a 9" buttered pie plate.  Bake for 8 to 10 minutes at 350 F. in preheated oven.  Reserve 1/4 cup of the evaporated milk, chilling the rest of the milk almost to the freezing point.  Drain juice from cherries, add water to make one cup, and bring to a boil.  Pour over jello, stir until jello is dissolved and add lemon juice.  Chill to the consistency of unbeaten egg whites.  While jello chills, fluff the cream cheese with the 1/4 c. reserved milk, and sugar.  Beat chilled jello until frothy.  Whip milk to consistency of whipped cream.  Fold milk and cherries into jello mixture, and add almond flavor.

Place 1/3 of the cherry mixture in pie shell, cover with 1/2 of the cheese mixture, then add 1/2 of the remaining cherry mixture, then the cheese mixture, and top with the balance of the cherry mixture.  Sprinkle with the reserved cracker crumbs.  Chill before serving.

Bread Recipes Green Parrot Fried Chicken and more Main Dishes Salad and Salad Dressing Recipes Vegetable and Side Dish Recipes Recipes for Cakes at the Green Parrot Inn Pie and Pie Crust Recipes
 

Color Photographs by Elgin Smith, Kansas City, Missouri

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