Re: Easter
Chocolate Silk Pie for Easter
1/2 c Butter
3/4 c Sugar
1 oz unsweetened chocolate, melted
1 ts Vanilla
2 Eggs
1 Pie shell (9 inch)
1/2 pt Whipping cream
Thoroughly cream butter and sugar. Blend in melted chocolate and vanilla. Add eggs, one at a time, beating 5 minutes after each addition on medium speed.
Pour into cool pie shell, chill for 2 hours. Then top with whipped cream.
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Cool 'n Easy Easter Pie
2/3 c Boiling water
1 pk (4-serving size) Jell-o, any flavor
1/2 c Cold water
Ice cubes
8 oz Cool Whip whipped topping,
Thawed
1 Ready-made Graham Cracker
Pie Crust (6oz)
Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Mix cold water and ice to make 1 1/4 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound.
Spoon into crust. Refrigerate 4 hours or until firm.
Garnish with additional whipped topping. Add jelly beans, hershey kisses, small chocolate easter eggs, etc.
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Easter Strawberry Marshmallow Supreme
1 9 inch grapham cracker pie shell
1 c Milk, scalded
12 Marshmallows, chopped
1 c Thick cream
1/2 c Chopped nuts
2 c Crushed strawberries,
-drained
To scalded milk, add marshmallow pieces. Let cool to lukewarm.
Whip the cream and blend into milk-marshmallow mixture. Fold in nuts and berries.
Pour into pie shell and chill 8-12 hours.
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Praline Creme Pumpkin Pie (Easter)
Pastry for unbaked
-one-crust pie
Pumpkin Filling
1/2 c Sugar
1 1/2 ts Pumpkin pie spice
1/4 ts Salt
16 oz Can (2 cups) pumpkin
12 oz Can (1 1/2 cups)
-evaporated milk
2 Eggs, slightly beaten
Praline Layer
1/4 c Firmly packed brown sugar
2 tb All-purpose flour
1/4 c Margarine or butter
1/2 c Chopped pecans
Topping
3 oz Pkg cream cheese, softened
2 ts Milk
1 ts Grated orange peel
8 oz 3 1/2 cups frozen whipped
-topping,
Prepare pastry for unbaked one-crust pie using 9-inch pie pan. Heat oven to 425 degrees F.
In large bowl, combine all Pumpkin Filling ingredients; beat until well blended. Pour into pastry-lined pan. Bake for about 15 minutes.
Meanwhile, in small bowl combine brown sugar and flour. Using pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in pecans. Sprinkle Praline Layer mixture over Pumpkin Filling.
Reduce oven temperature to 350 degrees; bake an additional 30 to 35 minutes or until knife inserted near center comes out clean. Cool completely.
Topping:
In small bowl, combine cream cheese, milk and orange peel; mix until smooth. Gently fold whipped topping into cream cheese mixture. Spoon over cooled pie. Refrigerate until serving time. Store in refrigerator.
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