Mile Long Pie
Some family recipes become traditions without anyone really knowing how they got their name, and this is one of them. This is Grandma Marilyn’s famous Mile Long Pie.
To this day, I have no idea why it’s called Mile Long Pie; it isn’t a mile long, and it definitely isn’t a pie! What it is, though, is light, fluffy, creamy, and absolutely delicious. My advice? Cut yourself a generous piece the first time around! I learned that lesson at a quilt retreat when we thought the evening was winding down and everyone was heading to bed.
Then, around 1:00 a.m., a couple of ladies appeared from the kitchen carrying this frozen treat.
Suddenly, bedtime was forgotten as everyone gathered for one more visit and one more bite. It turned out to be the perfect late-night quilting snack, and ever since, every bite reminds me that some of the best memories at a retreat happen long after the sewing machines have been turned off.
RETREAT TESTED. QUILTER APPROVED.
Crust Ingredients:
3 Cups Graham Cracker Crumbs
3/4 Cup Melted Butter
1/3 Cup Sugar
Pinch of Salt
Topping Ingredients:
1 Cup each of Fresh or Frozen then Thawed Raspberries and Strawberries.
1 Cup Sugar
2 Egg Whites
1 TBSP Lemon Juice
Pinch of Salt
1 1/2 Cups Cool Whip
Directions:
1. Put all crust ingredients into a bowl and stir them together.
2. Dump the mix into 9 x 13 inch pan.
3. Press the crumbs down hard and even across the bottom and slightly up the sides.
4. Beat berries, sugar, egg whites, lemon juice and salt together in a LARGE bowl for 15 minutes.
5. Fold in 1 ½ cups cool whip.
6. Pour over graham cracker crust.
7. Keep frozen.