Mother's Day Recipes - Pie Recipes

 

Mother's Day Apple and Maple Syrup Pie

      1 ea pie crust
      4 ea apples, peeled sliced
      1 c  pure Maple Syrup
      1 tb cornstarch
      1 tb margarine
 
Preheat oven to 350 degrees F.

Place the apples in the pie crust.

In a blender, blend the maple syrup with the cornstarch. Pour the mixture into a saucepan with the margarine and cook over moderate heat, stirring until the mixture becomes very thick.

Pour the maple syrup mixture over the apples.

Bake for about 45 minutes.

 

 

Key Lime Pie

    1/3 c  Lime juice
          zest of 6 Key Limes
     14 oz sweetened condensed milk
      3 ea egg yolks, beaten
  1 1/2 ts rum
           green food coloring (4-6 drops)
       1 x  9-inch graham craker crust
    1/2 pt whipped cream
      2 T  confectioner's sugar
      1 T  rum
 
Add lime juice and zest to condensed milk. Beat in egg yolks. Add rum and food coloring, if desired.

Pour  into pie shell.

Whip cream together with 2 T confectioner's sugar and 1 T rum.  Spread whipped cream evenly over pie.

Chill until set, about  4 hours.

 

 

Mother's Day Strawberry Cream Pie

      1 x  9" Pastry Shell
    1/3 c  Flour
    1/2 c  Sugar
      2 c  Milk, divided
      3 x  Small Egg Yolks, beaten
    1/2 ts Vanilla
      1 tb Firm Butter
  1 1/2 c  Strawberries, sliced
 
Bake and cool pastry shell.

Blend flour and sugar in heavy saucepan. Slowly stir in 1 cup milk until smooth. Cook and stir over heat until mixture boils and thickens.

Stir 1/2 cup of hot mixture into well-beaten egg yolks; stir together. Pour back in saucepan; cook and stir 2 minutes. Remove from heat; stir in vanilla and butter.

Pour half of mixture in pie shell. Layer strawberries; pour remaining mixture on top.

Cool and serve.

 

 

Chocolate Cheesecake

    3/4 c  crushed graham cracker crumb
      1 tb sugar
      2 tb butter, melted
      1 pk chocolate pudding & pie filling
    3/4 c  sugar
      1 c  milk
      1 oz unsweetened chocolate
      3 ea 8 oz pk cream cheese, soften
      3 ea egg yolks
      2 ts vanilla
    1/4 ts salt
      3 ea egg whites, beaten
      1 c  sour cream
 
Combine graham cracker crumbs, sugar and butter.  Press on bottom and sides of a greased 9-inch springform pan.

Combine pudding mix, sugar and milk in saucepan.  Add chocolate.  cook and stir over medium heat until mixture comes to a full boil.  Remove from heat. Cover surface with waxed paper and set aside.

Beat cream cheese until fluffy.  Beat in yolks, vanilla, salt and pudding mixture. Fold in egg whites.

Pour over crumbs in pan.

Bake on lowest rack at 425 degrees F for about 35 minutes or until center is set lightly when touched.

Cool 4 hours. Spread top with sour cream.

 

 

Mothers Day Chocolate-Peanut Butter Pies

  1 1/4 c  graham cracker crumbs
      5 ts butter, melted
    1/2 c  plus 2 t  sour cream
  2 1/2 ts powdered sugar
      2 ts whipping cream
    1/2 c  + 2 t creamy peanut butter
    1/2 c  whipping cream
      4 oz semi-sweet chocolate,chop
 
Mix graham cracker crumbs and butter in a small bowl.

Press crumb mixture on bottom and up sides of 24 mini-muffin tins (each about 1 3/4" in
diameter).  Place in freezer for 20 minutes.

Whisk sour cream, powdered sugar and whipping cream in bowl to blend.  Add peanut butter and
whisk until smooth.

Spoon 1 T peanut butter mixture into each graham cracker crust; freeze 3 hours.

Bring whipping cream to simmer in heavy saucepan.  Reduce heat to low.  Add chocolate; stir until melted. Cool completely, stirring occasionally.

Spoon 2 teaspoons chocolate mixture over each peanut-butter pie.  Place in freezer until set.  (can be prepared 1 week ahead.  Keep frozen.)

Using tip of small sharp knife as an aid, gently pry pies from tins.  Let stand at room temperature for 10 minutes before serving.

 

 

Oatmeal Pie

    1/4 c  Butter
    1/2 c  Sugar
    1/2 ts Cinnamon
    1/2 ts Cloves
    1/4 ts Salt
      1 c  Dark corn syrup
      3    Eggs
      1 c  Quick-cooking rolled oats
 
Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in corn syrup.

Add eggs, one at a time, stirring after each addition until well blended. Stir in rolled oats.

Pour into pie shell and bake at 350 degrees for about 1 hour, or until knife inserted in center of pie comes out clean.
 
During baking, the oatmeal forms a chewy, "nutty" crust on top. Pie is rich, delicately spiced.

 

 

Mother's Day Black Forest Pie

      1    Baked pastry shell
      4 oz Unsweetened baking chocolate
     14 oz Sweetened condensed milk
      1 ts Almond extract
  1 1/2 c  Whipping cream, whipped
     21 oz Can cherry pie filling
           Toasted almonds
 
In a heavy saucepan, over medium-low heat, melt chocolate with sweetened condensed milk. Remove from heat; stir in almond extract.

Pour into large bowl; cool or chill thoroughly.

Beat until smooth. Fold in whipped cream.

Pour into prepared pastry shell.

Chill 4 hours or until set.

Serve with the cherry pie filling.

Garnish with toasted almonds.

Refrigerate leftovers.

 

 

Moms Day Fudge Brownie Pie

      1 ea 9" unbaked pastry shell
      6 oz Semisweet chocolate chips
    1/4 c  Butter
     14 oz Sweetened condensed milk
    1/2 c  Bisquick
      2 ea Eggs
      1 ts Vanilla extract
      1 c  Walnuts,chopped
           Chocolate Ice Cream for topping
 
Preheat oven to 375 degrees F. Bake pastry shell 10 minutes; remove from oven.  Reduce oven temperature to 325'F.

In saucepan, over low heat, melt chocolate chips with butter.

In large mixer bowl, beat chocolate mixture with the condensed milk, bisquick, eggs, and vanilla until smooth. Add walnuts.

Pour into prepared pastry shell.

Bake 35-45 minutes or until center is set. Cool.

Serve warm at room temperature with chocolate ice cream if desired.

 

 

Bailey's Irish Cream Mousse Pie for Mothers Day

      1    Prebaked Pie Shell
      3    Eggs, separated
    1/8 ts Salt
    3/4 c  Bailey's Irish Cream
      2 c  Kool-Whip, divided
      1 c  Chopped Walnuts, divided
      2 tb Shaved chocolate*
 
  *Semi-sweet.
Beat egg yolks until lemon-colored. Add salt and Irish Cream. Cook in top of double boiler until yolk mixture thickens. Cool.

Beat egg whites until stiff.

Combine egg yolk/Irish Cream mixture, egg whites, and 2/3 of the Kool Whip, using a folding motion.

Fold in 3/4 cup of the walnuts.

Scrape into a pie shell. Cover with remaining whipped topping. Sprinkle with remaining walnuts and chocolate shavings.

Freeze for 4 hours (no more than 8, though).

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