Shamrock Silk Pie Food

SHAMROCK PIE

Steps:

• In a large saucepan, combine the sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon zest and food coloring until smooth. Pour hot mixture into crust., In a small bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 10-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.

SHAMROCK PIE

Steps:

• Combine sugar, cornstarch and water in a saucepan;stir until smooth.Bring to a boil, stirring constantly. Boil 2 minutes or until thickened.
• Stir a small amount into yolks; return all to the pan.
• Cook and stir 1 minute. Remove from heat; stir in lemon juice, butter, lemon peel and food coloring until smooth.
• Pour into crust.
• MERINGUE.
• Beat egg whites until foamy.
• Gradually add sugar and beat until stiff peaks form.
• Spread over hot filling, sealing to the edges.
• Bake at 350 degrees for 10-15 minutes or until lightly brown. Cool.