Re: Easter
Bailey's Chocolate Mousse Easter Pie
6 oz Ready Crust (graham or
-chocolate)
1 pk Unflavored gelatine
-(envelope)
1 ts Vanilla
3/4 c Milk
3/4 c Bailey's Irish Cream
6 oz Semi-sweet chocolate chips
2 c Frozen whipped topping
Chocolate dipped
-strawberries (as garnish,
-if desired)
In saucepan, sprinkle unflavored gelatine over milk. Let stand about 1 minute. Stir over low heat until gelatine is dissolved, about 5 minutes.
Add chocolate and continue cooking, stirring constantly until chocolate is melted; stir in vanilla. Remove from heat and stir occasionally, adding Bailey's about five minutes after removal from heat.
When mixture forms mounds when dropped from spoon, fold in whipped topping. Turn into crust.
Garnish with more whipped topping (or whipped cream) and strawberries (if desired). Chill at least 4 hours before serving.
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No Crust Easter Pie
1 1/2 lb Ricotta
1 lb Cream cheese
6 Eggs
2 tb Vanilla
6 tb Flour
1 pt Sour cream
Cream the ricotta and cream cheese, add the eggs, beating them in one at a time. Add the vanilla.
Spoon in the flour and sour cream, mix well.
It's going to be loose, don't worry.
Pour mixture into a 10" springform cake pan. Bake in a 325 deg oven for about 1 hour.
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Chocolate Amaretto Pie (easter)
Crust
1 pk Oreo cookies, freshly
-crumbled
2 tb Amaretto
1 tb Hazelnuts
Filling
1/2 qt Freshly whipped cream
1 ts Cocoa
1 1/2 ts Cream of tartar
1 c Melted butter
2 c Super-fine sugar
8 Eggs at room temp., beaten
1/2 c Amaretto
Topping
2 c Freshly whipped cream
1/4 c Melted butter
1/4 c Cocoa
Sugar
Crust:
Mix together the Oreo cookies, Amaretto, and Hazelnuts. Form like a dough and put into a springform pan, about 1/4" thick around the bottom and sides. Put aside.
Filling:
Mix together the whipped cream, cocoa, cream of tartar, butter, sugar, eggs, and Amaretto. Put the filling into the crust and refrigerate for 24 hours.
After refrigeration: Bake 1/2 hour at a very low temperature - about 225'F. A too-hot oven will result in "mush."
Topping:
Fold butter and cocoa into cream. Sweeten with sugar to taste. Top the pie.
Serve at room temperature or slightly cooler.
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