This is a reposting from 2009. I am doing my part here to encourage springtime - you know - bring it forward!!!
How about a slice of PINK LADY PIE:
Don't be fooled by that greenness outside -
these photos are from July 2009.
Wilma Pfadenhauer gave me this recipe back in the 1980's. She was a "waste not want not" lady who new how to get the value out of every dollar. She always had rhubarb in her garden!
Wilma's Pink Lady Pie:
For the crust you will need 1 1/2 cups flour, 1 tsp salt, 1 1/2 Tb sugar, 1/2 cup oil, 2 Tb milk
Mix ingredients thoroughly and press into 9" pie pan, crimping the edge of the dough around the pan. Bake at 350 degrees for 15-20 minutes. Set aside to cool!
For the filling: 2 cups diced rhubarb, ( I also added 2 cups fresh strawberries) 1 3 oz pkg of strawberry jello, 1 cup sugar, 1 Tb lemon juice, 2 cups whipped cream which was 1 1/4 cups of heavy cream whipped with 1/4 cup confectioners sugar
Cook rhubarb and strawberries with the sugar until tender. Add the jello and stir until dissolved. Let cool and add the lemon juice. Fold in the 2 cups of whipped cream and pour into the cooled crust and refrigerate. This pie can now be frozen for later if desired.
Top with additional whipped cream or ice cream when ready to serve.