Porpoise Pie


"Light and lemony, thankfully this pie is not named after any of its ingredients"
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2 hr 55min servings
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  1. 1) whisk the egg whites and egg together.
  2. 2) add in the sugar and lemon or lime juice and whisk until thoroughly blended.
  3. 3) sprinkle the gelatin into the hot water and let it dissolve, about five minutes.
  4. 4) cook the egg white, egg, lemon, and sugar mixture in a double boiler, whisking constantly until thick and creamy, about 8 minutes.
  5. 5) Pour the softened gelatin into the egg mixutre and whisk together for another 2 minutes. Remove from heat and stir in the butter until melted and mixed in .
  6. 6) Pour the egg mix into a large bowl and let it cool in a bowl of ice water or in the refrigerator until the mixture thickens, about 15 minutes.
  7. 7) after the egg mixture cools, stir in the yogurt.
  8. 8) pour the egg and yogurt mixture in to the pie shell.
  9. 9) refrigerate for at least two hours until the pie filling sets.
  10. 10) spread the whipped topping over the surface of the pie and decorate with fresh strawberry slices.


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