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Egg Pie

Egg Pie recipe image
This comforting Egg Pie is a classic dessert that balances the brightness of lemon with the richness of a creamy custard filling. The base is a sturdy, buttery graham cracker crust infused with a hint of cinnamon, providing the perfect crunch to contrast the smooth, jellied top layer. Made with simple pantry staples like gelatin, 7-Up, and instant lemon pudding, this no-bake pie is incredibly easy to assemble yet tastes sophisticated. It&# 226;€™s an ideal treat for summer potlucks, family gatherings, or whenever you crave a sweet, refreshing finish to a meal. Chill it thoroughly for the best texture and serve with a dollop of whipped cream if desired.
Cuisine:
Courses:
Difficulty: Intermediate
Calories: 537.1
Dietary: Gluten-free
Description
This comforting Egg Pie is a classic dessert that balances the brightness of lemon with the richness of a creamy custard filling. The base is a sturdy, buttery graham cracker crust infused with a hint of cinnamon, providing the perfect crunch to contrast the smooth, jellied top layer. Made with simple pantry staples like gelatin, 7-Up, and instant lemon pudding, this no-bake pie is incredibly easy to assemble yet tastes sophisticated. It&# 226;€™s an ideal treat for summer potlucks, family gatherings, or whenever you crave a sweet, refreshing finish to a meal. Chill it thoroughly for the best texture and serve with a dollop of whipped cream if desired.
Ingredients
  • 2 C Graham cracker crumbs 1/2 c Powdered sugar 1/2 c Butter; melted 1 teaspoon Cinnamon
  • Up Filling
  • 1 Package Unflavored gelatin 1 1/2 c 7-up; divided 1 sm Lemon pudding & pie filling, not instant 6 tablespoon
Directions
  1. 1
    Preheat your oven to 350°F (175°C).
  2. 2
    In a medium bowl, combine the graham cracker crumbs, powdered sugar, cinnamon, and melted butter until the mixture resembles wet sand.
  3. 3
    Firmly press the crust mixture into the bottom and slightly up the sides of a 9-inch pie plate.
  4. 4
    Bake the crust for 8-10 minutes, then remove and let it cool completely.
  5. 5
    In a small saucepan, sprinkle the unflavored gelatin over 1/2 cup of 7-Up and let it stand for 5 minutes to soften.
  6. 6
    Heat the gelatin mixture over low heat, stirring constantly, until the gelatin is completely dissolved.
  7. 7
    Remove from heat and stir in the remaining 1 cup of 7-Up.
  8. 8
    In a separate bowl, whisk the lemon pudding mix with the beaten eggs until smooth.
  9. 9
    Slowly pour the warm gelatin/7-Up mixture into the lemon pudding mixture, whisking constantly to prevent lumps.
  10. 10
    Pour the filling into the cooled graham cracker crust.
  11. 11
    Refrigerate the pie for at least 4 hours, or until the filling is completely set.
  12. 12
    Slice and serve chilled.

Nutrition Facts

Amount Per Serving
Calories 537.1kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.1g1%
Cholesterol 0.0mg0%
Sodium 30.9mg2%
Total Carbohydrate 120.0g40%
Dietary Fiber 0.0g0%
Sugars 120.0g
Protein 20.8g42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Read it online: https://www.chefs-mate.com/recipe/egg-pie-12/