December Pie – Parisian Cream Pie!

Filed under:2008 P.O.T.M. — posted by admin on January 21, 2009 @ 11:01 pm


Bonjour mes chers.!  I ‘m in Paris with my lovely parents having a lovely holiday.
And since I’m in a Parisian mood, what better Pie of the Month than a Parisian one,
right??  So after a thorough search through my stockpile of vintage pie recipes, I
found a pie called, appropriately, “PARISIAN CREAM PIE”
This  particular recipe is not actually FROM Paris, no. In fact I got it from an old
1970’s cookbook published by Parents Magazine.  Now, my friends,  I have been
trying hard to figure out exactlty which aspect of this hideous pie recipe the
authors thought were Parisian.  In fact, I can’t think that any self-respecting
Parisian would be caught dead using boxed vanilla pudding, orange jell-O
or canned mandarin orange segments in any kind of recipe.
But that irony, dear members, is part of the beauty of American
pie history.  So here it is, in all it’s convenience-foods-glory…
the very UN-Parisian:
Parisian Cream Pie
One 9” pre-baked pie shell (either pastry or cookie crumb)
1 pkg (3 1/4 oz) vanilla pudding mix (not instant)
1 3/4 C milk
1 egg, separated, 1 tsp orange extract, 1 TB sugar,
1 pkg orange flavored gelatin (3 oz), 1 tsp lemon juice,
1 1/2 C boiling water
Combine pudding mix + milk in saucepan. Beat in yolkl. Cook as pudding label directs. Stir in orange extract. Cool 15 min.  Beat egg white in clean bowl until
foamy. Beat sugar into white and continue beating until soft peaks form.  Fold whites into pudding mixture. Spoon into crust and chill several hours until
layer is set.  While layer is chilling, dissolve gelatin in boiling water. Stir in lemon juice. Chill 20 minutes, or until slightly thickened. Arrange orange segments
in pretty pattern on top of the pudding layer. Carefully spoon gelatin over the fruit. Chill several more hours until firm. If you really want to go completely over-
the top… serve it with some thawed non-dairy-whipped-topping!

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