Sunny Silver Pie

By Yankee Magazine

Apr 21 2002


There were four children in our family, and because of the Depression plus the size of our family, the invitations to dinner at someone else’s place were few and far between. However, my parents had dear friends who lived in the country, and every time we were invited there, “Aunt Helen” served chicken with all the trimmings and mouth-watering Sunny Silver Pie topped with real whipped cream.

On our trips to the farm we four kids sat in the back of the car, chanting, “We want chicken, we want chicken,” and then quickly adding, “with Sunny Silver Pie.”

I have been using this recipe for the 54 years of my married life and still get requests for it as well as compliments.


1 envelope unflavored gelatin
1/2 cup cold water
zest of 1 lemon
juice of 1 lemon (3 tablespoons)
1/4 cup orange juice
4 egg yolks
1/2 cup sugar
pinch of salt
4 egg whites
1/4 cup sugar


Soak unflavored gelatin in cold water. In a nonreactive double boiler or heavy saucepan, combine grated lemon zest, lemon juice, orange juice, egg yolks, sugar, and salt. Cook over low heat, stirring constantly until thickened (do not boil).

When thickened, remove from heat and stir in the gelatin. Cool.

Beat the egg whites with the sugar until stiff. With a wire whisk, fold in the cooked filling. Pour into a baked piecrust and chill until firm. Top with whipped cream and serve.