Ingredients

How to make it

  • Preheat oven to 350 degrees F..
  • TOP PART:
  • Blend all ingredients in a saucepan and bring to a boil.
  • Remove from heat.
  • BOTTOM PART:
  • Cream sugar and shortening in a mixer until fluffy.
  • Beat in egg.
  • Sift flour, baking powder and salt together.
  • Beat in milk alternately with flour mixture.
  • Pour into unbaked pie shells, dividing evenly.
  • Pour on topping.
  • Bake for 45 minutes.

Reviews & Comments 6

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    " It was excellent "
    minitindel ate it and said...
    wow very different .....i like it lorraine saved ........

    tink
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  • lacrenshaw 5 years ago
    I'm glad you like the sound of this, my friends! Me too, although I've never made it. I know what you mean about lard, nancy. My grandmother used it a LOT.. truth is, I make my crusts with butter all the time. Since I've never tried to make this, I'm not too sure about comparisons, breezy. I'd like to know the answer to that question also so if anyone tries it before I do, let me know! Thanks.
    Lorraine
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  • lovebreezy 5 years ago
    Very interesting. Is this like a 1/2 lemon chaffon or custard 1/2 cake pie? Is there something to compare it to? I love lemon. Thanks for the post.
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  • borinda 5 years ago
    Just one question... it is personal preference but I cannot seem to bring myself to use lard. I know that and shortening are believed best for crust but again... In your opinion would using butter be just wrong or can I make this and get away with the substitution? I so know the Pennsylvania Dutch use fresh ingredients and make such good food.
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    " It was excellent "
    quaziefly ate it and said...
    A true home spun cake recipe! Thank you for sharing. 5!
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    " It was excellent "
    goblue434 ate it and said...
    This Sounds Really Good Lorraine. Gotta Try This One.
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