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Strawberry Lemon Drift Pie Recipe
|Fresh strawberries||2 Pint|
|Milk||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Granulated sugar||2⁄3 Cup (10.67 tbs)|
|Grated lemon peel||1 1⁄2 Tablespoon|
|Fresh lemon juice||1⁄4 Cup (4 tbs)|
|Whipping cream||2 Cup (32 tbs)|
|9 inch baked pie shell||1 , cooled|
|Confectioners sugar||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 3714 Calories from Fat 1941
% Daily Value*
Total Fat 218 g336%
Saturated Fat 127.1 g635.6%
Trans Fat 0 g
Cholesterol 674.1 mg
Sodium 1121.7 mg46.7%
Total Carbohydrates 369 g122.9%
Dietary Fiber 21.8 g87.3%
Sugars 251.5 g
Protein 31 g62%
Vitamin A 5.1% Vitamin C 1036%
Calcium 134.3% Iron 24.2%
*Based on a 2000 Calorie diet
Place strawberries in bowl; cover and refrigerate.
In 1-quart saucepan, combine milk and gelatin; set aside 5 minutes.
Stir in sugar.
Stir over low heat until gelatin and sugar are completely dissolved.
Stir in lemon peel and juice.
Cool to room temperature.
Refrigerate until mixture is syrupy, about 15 minutes.
Whip cream in large mixer bowl until stiff.
Fold in gelatin mixture.
Spoon into pie shell, mounding top.
Cut strawberries into halves; cover pie with strawberries.
Chill until firm, about 2 hours.
Dust top lightly with confectioners' sugar before serving.