Lemonade Fluff Pie

“If you are looking for a very light dessert, this is a good one. ‘Fluff’ is certainly an appropriate name.” – Calla Ferre

“I remember Grandma making this one time when I was over at her house. A nice refreshing dessert.” – April Ferre

Lemonade Fluff Pie

Course: Pies


  • 1 Envelope Unflavored Gelatin
  • 1/2 Cup Water Cold
  • 4 Egg Yolks Beaten
  • Dash Salt
  • 1 6- Oz Can Frozen Lemonade
  • 4 Egg Whites
  • 1/2 Cup Sugar
  • 1 Cup Heavy Cream Whipped
  • 1 9- Inch Baked Pie Shell


  • In double boiler, soften gelatin in water. Add egg yolks and salt. Cook over simmering water while stirring constantly until gelatin dissolves and mixture is slightly thick (about 5 minutes).
  • Remove from heat and add in lemonade concentrate. Chill until mixture mounds when spooned.
  • Beat egg whites until soft peaks form; gradually add in sugar, beating until stiff peaks form. Fold into gelatin mixture. Fold half of the whipped cream into gelatin mixture.
  • Pile into cooled baked 9- inch pie shell and chill until firm. Serve with remaining whipped cream.

1990 Recipe – Jean Hansen

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