Basic Pie Pastry Recipe

The Basic Pie Pastry Recipe

In the vast digital landscape of modern cooking blogs and apps, there’s something charming about stumbling upon a simple, no-frills webpage that harkens back to simpler times. This URL is offering a glimpse into easy pie pastry recipes with a touch of historical flair. This page invites visitors to explore straightforward baking ideas.

At its core, the page promotes quick and easy recipes drawn from an old cookbook compiled about fifty years ago in a rural community. This places its origins around the mid-1970s, an era when home cooking emphasized wholesome, from-scratch preparations.

The spotlight, however, is on a sample recipe called “Dreamy High Pumpkin Pie,” which elevates the classic fall favorite with a light, meringue-like topping and tropical twists like toasted coconut. It’s described as a dreamy, high-piled dessert that’s perfect for holiday gatherings or cozy family meals.

The process starts in a large saucepan, combining sugar, gelatin, spices, egg yolks, and milk. Cook until thickened, then stir in pumpkin and chill until it mounds. Whip egg whites to stiff peaks with added sugar, fold in the pumpkin mixture, and pile into a prepared graham cracker crust. Chill until firm, then top with whipped cream dollops and toasted coconut just before serving.

This recipe stands out for its gelatin-stabilized filling and meringue integration, creating a fluffy texture that’s “high” in both height and flavor. It’s a departure from dense, custard-based pumpkin pies, offering a lighter alternative that could appeal to those seeking vintage twists on Thanksgiving staples.

What makes this page endearing is its unpretentious style—minimal design, direct language, and an invitation to click for more recipes. Whether you’re a history buff, a pie enthusiast, or just craving nostalgia, this page is worth a visit for its simple, heartfelt approach to home baking.

Dreamy High Pumpkin Pie

Instructions for Dreamy High Pumpkin Pie Recipe

   In large saucepan, combine the two thirds cup sugar, the unflavored gelatin, cinnamon, salt and Nutmeg. Combine beaten egg yolk and milk, add to gelatin mixture. Cook stirring constantly, until mixture thickens slightly. Stir in pumpkin. Chill till mixture mounds slightly when spooned slightly, stirring often. Beat egg whites till soft peaks form. Gradually add the 1/3 cup sugar, beating to stiff peaks. Fold chilled pumpkin mixture into egg whites. Pile into prepare graham cracker crust. Chill till firm. Just before serving time, whip cream, spoon in dollops in center of pie. Sprinkle with toasted coconut.