MY Grandmother use to make this great pie with Jello. It had a gram cracker crust and it was "foamy" not just poured jello. I think she used evaporated milk but am not sure. Does anyone have a clue if a recipe is out there or was this something lost to us with her passing?
I know the recipe you are talking about. Mom got it out of "the Prgressive Farmer" magazine circa 1950. ps I have NEVER got it to work like she did........
I tried to make it literally 15 times about 5 years ago, but couldn't get the evaporated milk to cooperate, but I will give you an additonal recipe that I use now that yields very very close to the same results with much less work
The old recipe was to Chill 1 can of (Carnation) evaporated milk to about 35 degrees and beat fast in electric mixer until thickened
boil 1 cup of orange juice, add small package of either Cherry or Strawberry Jello, let cool slightly and SLOWLY add\whisk in 1 well beaten egg and 1 cup of sugar. Fold this into whipped milk mixture until mixture is thoroughly Pinkand spoon into Pie Shell. (Mom used vanilla wafers bottom and sides because we lived 20 miles from town.....we didn't always have pie shells ready made back then)
The recipe I use now yields a near identical pie and makes sense as I have NEVER understood what the egg did in the old recipe.(It is MUCH easier too!!!!):
Nearly freeze 1/2 cup of orange juice boil another 1/2 cup orange juice, add Strawberry or Cherry jello mix (sugar free works fine too) and whisk for a couple of minutes. Add near frozen orange juice and whisk another minute. Let sit for 5 minutes. Add 1, 8oz package of room temperature Philly Cream Cheese and whisk in really well. Fold into 1 1/2 containers of Cool Whip (and 1 cup of diced strawberries if you wish) until entire mixture is pink and spoon into pie shell or aforementioned vanilla wafers arranged in old pie pan.
This new recipe makes sense as you are getting the sugar from the old recipe in the cream cheese and cool whip. You get the body from the cream cheese and airiness from the cool whip that was created by the whipped evaporated milk. Again, I still don't know what the egg ever did in the old recipe other than give you a chance of getting botulism or whatever because it was uncooked.