Christmas Pie Knox Gelatin Food

FT. KNOX PIE

Steps:

• Spread pecans evenly in the bottom of pie shell.
• In a small saucepan, sprinkle gelatin over water; let stand 1 minute.
• Stir over low heat till completely dissolved.
• Stir in one cup of cream.
• Bring to a boiling point; put in a blender along with chocolate chips.
• Process until chocolate is melted.
• While processing, add 1/2 cup of cream, eggs and vanilla; process until blended.
• Pour into bowl and chill until thickened, about 15 minutes.
• In small pan combine caramels, 1/4 cup of cream and butter.
• Simmer, stirring occasionally, till caramels are melted.
• Pour onto crust.
• Let cool 10 minutes.
• With whisk or spoon, beat gelatin mixture till smooth.
• Pour into crust; chill till firm.
• Garnish with remaining cream, whipped.

CHRISTMAS PIE -KNOX GELATIN RECIPE

Steps:

• Filling: Combine 1/4 cup of the sugar, gelatine and salt in a medium saucepan. Beat together the egg yolks and milk; stir into geltine mixture. Place over low hear and stir constantly until gelatine mixture is dissolved and thickened slightly- this takes about 5-6 minutes.
• Remove from heat and stir in extract. Chill mixture until it mounds slightly when dropped from a spoon. Beat egg whites until stiff but not dry and gradually add the remaining sugar a little at a time. Beat until stiff. Combine ingredient, folding gently, add green coloring to tint to shade desired. Pour into prepared pie shell. Chill until firm. At least 4 hours. Garnish with wreath of whipped cream and garnish with nuts and cherries.
• Pie shell: You may buy a pre-made if desired) Roll graham crackers very fine. Mix powdered sugar and butter all together. Press mixture firmly against the bottom and sides of pie pan. Place pie crust in ice box or cold place for several hours. Then fill with gelatine pie filling.

WHITE CHRISTMAS PIE

Steps:

• Sprinkle gelatin over cold water; set aside to soften.
• Combine 1/2 cup sugar, flour, and salt in a saucepan. Gradually stir in milk. Cook over low heat, stirring until it boils. Boil for 1 minute, and remove from heat. Transfer to a large bowl. Stir in softened gelatin. When partially set, beat with a rotary mixer until smooth. Blend in vanilla and 1 cup coconut.
• Whip the cream until stiff. Gently fold into coconut mixture.
• In a clean bowl, beat egg whites until frothy. Beat in cream of tartar and 1/2 cup sugar. Continue beating until egg whites form stiff peaks. Fold into coconut mixture. Pile filling into cooled pie shell. Sprinkle with additional coconut. Chill pie for at least 2 hours or overnight.

BEST EVER PUMPKIN CHIFFON PIE

Steps:

• Put the gelatin to soak in 1/4 cup cold water.
• Beat the egg yolks in a double boiler, and add brown sugar, pumpkin, milk, and salt and spices to it.
• Cook and stir this over simmering water till it thickens.
• Add the soaked gelatin until it dissolves.
• Remove from the stove and chill till filling starts to set.
• (I put the pot in ice water).
• Whip the 3 egg whites till stiff but not dry.
• Slowly add the 1/2 cup white sugar, then fold into pumpkin mixture.
• Fill pie shell and chill several hours.
• Serve with Cool Whip.
• Preparation time is approximate.

KNOX DAINTIES

Steps:

• SPRINKLE gelatine over cold water in 4-quart saucepan; let stand 1 minute.
• Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring frequently.
• Add sugar and salt; stir.
• Increase heat to medium-high. Bring just to boil. Cook until gelatine is dissolved, stirring occasionally.
• Reduce heat to low; simmer, without stirring, 15 minutes.
• Stir in extract and food coloring.
• POUR into 8-inch square pan.
• Refrigerate 3 hours or until set.
• DUST cutting board heavily with powdered sugar. With tip of wet sharp knife, loosen gelatine from sides of pan.
• Briefly dip bottom of pan in hot water; unmold gelatine onto cutting board.
• Dust top of gelatine with powdered sugar; cut into 1-inch squares.
• Roll squares in additional powdered sugar. Store in tightly covered container in refrigerator.

WHITE CHRISTMAS PIE

Steps:

• In small bowl, soak gelatin in cold water; set aside.
• In saucepan, mix 1/2 cup sugar, flour, salt and milk.
• Cook over low heat, stirring until mixture comes to a boil.
• Boil for 1 minute; remove from heat.
• Stir in softened gelatin.
• Cool.
• When partially set, beat until smooth.
• Blend in vanilla, almond extract and whipped cream.
• In separate bowl, beat egg whites and cream of tartar until stiff.
• Add 1/2 cup sugar and beat until soft peaks from.
• Fold into gelatin mixture; then fold in flaked coconut.
• Divide into baked pie shells.
• If desired, sprinkle with additional flaked coconut.
• Store in refrigerator until ready to serve.

MILE HIGH LEMON PIE

Steps:

• Bake pie shell according to package directions for a refrigerated pie.
• In saucepan, stir together gelatine, 1 cup sugar and salt.
• Beat together eggs yolks, lemon juice and water.
• Stir into gelatine mixture.
• Cook over medium heat, stirring constantly, until mixture just begins to boil.
• Remove from heat.
• Stir in lemon zest and chill, stirring occasionally, until partially set.
• NOTE: You can make this in two 8-inch regular pie shells.
• In mixing bowl, add egg whites and beat until soft peaks form.
• Gradually add 1/2 cup sugar, beating until stiff peaks form and sugar has dissolved.
• Fold the egg white mixture into the gelatine mixture until it becomes an even consistency.
• Pour into baked pie shell.
• Refrigerate and chill until firm (2 or more hours).
• Cut into small slices.
• If desired, dollop with whipped cream before serving.