The Chicken and the Egg: A Family Cookbook

  • Home
    • Family Cookbook History
    • In Memory of Marie Skov
    • Contributors
  • Special Helps
    • Cooking Times & Temperatures
    • Emergency Substitutions
    • Food equivalents
    • Hints
    • Measurements Equivalents
    • Table of Proportions
  • Photo Guides
    • Cookbooks of Special Interest
    • Cooking Techniques
    • Cooking Utensils
  • Menu Ideas & Special Occasions
  • Meal Ideas without Recipes
  • Creative Food Ideas
    • Baked Goods & Confections
    • Fruits & Vegetables
    • Miscellaneous
  • Appetizers
  • Beverages
  • Biscuits & Breads
    • Biscuits
    • Quick Breads
    • Yeast Bread
  • Breakfast
    • Coffee Cakes
    • Donuts, Muffins & Rolls
    • Main Dishes
  • Preserved Foods & Cheese
  • Desserts
    • Cakes & Cupcakes
    • Candy & Confections
    • Cookies
    • Frostings & Fillings
    • Other Desserts
    • Pies
    • Pastries
  • Main Courses
    • Beef
    • Casseroles
    • Eggs & Cheese
    • Fish & Seafood
    • Pork
    • Pasta & Rice
    • Poultry
    • Vegetarian
  • Chinese
  • Mexican
  • Sandwiches
  • Salads & Salad Dressings
  • Sauces & Gravies
  • Side Dishes
  • Soups, Chili & Stews
  • Miscellaneous
  • chickenandeggcookbook.com
Lorella's Mile High Strawberry Pie

2 Cups Fresh Strawberries Pinch Salt
-Or 10-Oz Package Frozen Strawberries 2 Teaspoons Lemon Juice
2 Egg Whites 1 Cup Whipping Cream, Whipped
1 Cup Sugar 1 Baked Pie Shell

Beat egg whites until fluffy. Add sugar, salt and lemon juice. Beat until stiff. Add frozen strawberries (partially thawed) and beat 15 minutes. Fold in whipped cream. Place filling in baked pie shell and put in freezer for 2 hours or until ready to serve. Garnish with fresh berries if desired.

1951 Recipe - Ruth Jacobs

"This recipe came from Ruth's best friend, Lorella." - Jean Hansen

Back to Pies


Powered by Create your own unique website with customizable templates.