Eat Like Walt – Chris’s Cold Pie

Hello DisBakers,

How is this beautiful ________ (fill in day you are reading this) day going?

I’m currently sitting down enjoying a piece of pie, it is Pi Day after all. You know the 3.14###### thing? Like a lot of people, those are the only numbers I know. Side note: Have you seen those genius children who can recite the number to 100 decimal points? They make me wonder what I’m doing with my life. At the age of 6 they are already smarter than I am. Sorry I went off topic.

Today we are continuing our series baking our way through the book “Eat Like Walt – The Wonderful World of Disney Food” by Marcy Carriker Smothers. If you have been following the blog series or our social media, you’ll know I’m a big fan. Big like how much Canadians love hockey and how much puppy’s loves treats. Real big fan.

Today we are making the “Chris’s Cold Pie” from the recipe section of the book. I have seen this recipe in other cookbooks but always said I’ll make it another day. I had decided it wasn’t for me. I don’t think I had even read all the ingredients. I was like a kid with vegetables. My husband really wanted me to make it and when I was choosing the next recipe from “Eat Like Walt” to do, I thought it would be perfect. It turns out I really like it.

Eat Like Walt - Chris’s Cold PieScreenshot of caption author put under repost of Instagram photo

Let’s get right into it shall we?


  • 4 eggs, separated
  • 1/2 cup lemon juice
  • 1/2 cup water
  • 1 tablespoon unflavoured gelatin
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 1 tablespoon grated lemon rind
  • 1 graham cracker crust (pre-made or from scratch)
  • Nutmeg


1. In a small bowl, combine the egg yolks, lemon juice, and water. Mix until combined. Don’t do like I did and continuously mix the egg white with the lemon juice. My family is going to wonder tomorrow why the pie took a carton of eggs.

2. In a medium or large bowl,fill with ice and very cold water.

3. In a double boiler, combine the gelatin, half the sugar (I accidentally put all the sugar), and salt. Mix well together.

4. Place the egg mixture in with the gelatin mix and whisk your heart out. Keep whisking until either your arms falls off or the mixture thickens. They will probably happen about the same time. Do not stop whisking during that time or your eggs will scramble.

5. Once nice and thick, remove from the heat and stir in the lemon rind.

6. Immediately place the bowl in the ice bath. This is to stop the cooking process. Let the bowl sit in it’s ice cold bath for at least 20 minutes. Just let it chill… pun totally intended.

7. In a large clean bowl, whisk the egg whites until soft peaks are formed. I advise you to do this with an electric or stand mixer. Beating it by hand will be as hard as getting a fast pass for Flight of passage the day of. It still has six hour waits some days and that’s about how long it will take you to whip these eggs doing it by hand.

8. Into the egg whites, slowly add the sugar while beating. Beat until firm peaks form.

9. Fold the lemon mixture into the egg whites. Fold just until they are combine. I had to fold for awhile for it to happen.

10. Pour filling into graham cracker crust, and let chill in the refrigerator for a few hours. This is one cool pie. Ok I’m done.

11. Sprinkle nutmeg or place whip cream over the top to serve.

This pie was really light. Way lighter than I expected. When I started out I thought it was going to be more of a lemon meringue pie. That’s probably because I didn’t fully read the instructions. It turned out to be more of a lemon chiffon pie. It makes sense this is a recipe from Walt’s family because it feels like it’s from that era. Desserts now are so complicated and fancy. Desserts from back then were simpler but delicious. Like love was baked into it.

Happy baking everyone and stay tuned for more recipes from this awesome book! Love you guys 🙂

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