Lemon Chiffon Pie


Lemon PieCombine 1 1/2 cups gingersnap crumbs and 1/2 cup melted butter or margarine in a bowl; blend well. Save a few crumbs to top pie and press remainder into a 9-inch pie pan; chill.

Prepare contents of 1 package (about 3 ounces) lemon chiffon pie filling with water and sugar as directed on package. Turn filling into chilled crust. Make a stand-up border of halved gingersnaps.

Chill pie as directed on package. Top with sweetened whipped cream and sprinkle pie with reserved crumbs before serving.

Leave a Comment

Your comment

You can use these tags: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>

Please note: Comment moderation is enabled and may delay your comment. There is no need to resubmit your comment.