I recently celebrated a birthday over the course of about 2 weeks - the first of the celebrations came with Pink Lady Pie from HRP. Bits of the other celebrations call for blogging as well, but it being the Christmas season and all, I'm a little behind. I'll do my best to catch up this week.
I realize pink pie isn't very Christmassy, unless you're celebrating at my house (pink tree), but it is quite possibly the most delicious pie I've ever had, so it needed to be blogged and you need to go make yourself some. If you're not willing to make it a pink Christmas (or New Year's!) then store the recipe away for Valentines pie, or Easter, or for one of those days when you just want something sweet and pink, in the form of pie (or mini pies). Ok, that's it, here's the recipe (look at those yummy insides!):
2 c. diced rhubarb
1 c. sugar
1 pkg. (3 oz.) strawberry gelatin
1 tsp. lemon juice
2 c. whipped topping
1 c. sugar
1 pkg. (3 oz.) strawberry gelatin
1 tsp. lemon juice
2 c. whipped topping
Cook rhubarb and sugar slowly until tender.
Add gelatin dry; stir gently until dissolved.
Let cool and add lemon juice.
Cool to room temperature, fold in whipped topping.
Pour into baked crust and refrigerate.
Top with whipped topping when served.
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