Valentine's Day Recipes - Pie Recipes

 

Valentine's Day Golden Apple Pie with Rum Sauce
 Categories: Pies, Fruits, Low-fat
 
      7 ea golden delicious apples
    1/4 c  brown sugar
      2 tb flour
    1/2 ts cinnamon
    1/8 ts nutmeg
    1/4 ts salt
      1 x  Pastry for a 2 crust 9" pie
    1/4 c  chopped nuts
      2 tb rum
      2 tb butter

Combine apples with brown sugar, flour, cinnamon, nutmeg, and salt.

Place in a 9" pastry-lined pie plate. Flute edges of crust.

Sprinkle apples with nuts and rum; dot with butter.

Roll out remaining pastry. Cut into 3/4" strips. Arrange strips in a lattice pattern, on top of the pie.

Bake at 425 degrees F. for 50 to 60 minutes or until apples are fork-tender.

Cover top of pie with foil part way through baking time to prevent over-browning of crust.

Serve with Rum Sauce.

Rum Sauce:
Combine 1 cup sugar, 3/4 cup water, and 1/2 tsp. of cinnamon in medium size saucepan.

Bring to a boil and boil for 5 minutes over medium- high heat, stirring constantly. Gradually blend together 2 tbsp. cornstarch and 1/4 cup cold water. Stir into hot sugar mixture.

Cook and stir until thickened.

Stir in 1/2 cup rum;cool slightly.

Serve warm with pie.

 

 

Valentine's Day Butterscotch Pie with Cinnamon Meringue
 Categories: Pies
 
      1 c  brown sugar
      2 tb butter
      1 ea egg, separated
      1 tb flour
      1 c  milk
      1 ts vanilla
    1/4 ts salt
Cinnamon Meringue:
      1 egg white
      1 ts sugar
      1 ts cinnamon

Boil the brown sugar and butter together until soft.

Thoroughly beat the egg yolk (reserve the eggwhite for the Cinnamon Meringue) and add it to the flour, then add the milk. Beat this until very smooth.

Combine with the brown sugar mixture and cook until the mixture thickens.

Remove from heat and add vanilla and salt.

Pour into a pastry-lined pan.

Bake at 450 degrees F. for 10 minutes; reduce heat to 350 and bake for 30 more minutes.

Cover pie with the Cinnamon Meringue and return pie to oven to brown the meringue (watch carefully so it doesn't burn).

For the Cinnamon Meringue:
Beat the egg white together with the sugar and cinnamon.

 

 

Valentine's Day Chocolate Pecan Pie
 Categories: Pies, Chocolate
 
      6 oz Semi-Sweet Chocolate Chips
    2/3 c  Evaporated Milk
      2 tb Butter Or Regular Margarine
      2 ea Eggs; Lg, Slightly Beaten
      1 c  Sugar
      2 tb Unbleached Flour
    1/4 ts Salt
      1 ts Vanilla
      1 c  Pecans; Chopped
      1 ea Unbaked 9-inch Pie Shell

Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy.

Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie crust.

Bake at 375 degrees F. for about 40 minutes or until the filling is set.

Cool on a wire rack.

 

 

Valentine's Day Apple Pie
 Categories: Pies, Apples, Fruits, Low-fat
 
      1 c  Flour
      1 c  Sugar
    1/2 ts Vanilla
      4 ea Egg whites
      2 ts Baking powder
      2 c  Apples, peeled chopped
      2 tb Cinnamon-sugar mixture

Preheat oven to 350 degrees F.

In a large bowl mix the flour, sugar, vanilla, egg whites and baking powder (it will be very thick). Stir in the chopped apples.

Spray a pie plate with non-stick spray (or use a good non-stick pie plate).

Put mixture in the pie plate and sprinkle with the cinnamon-sugar mixture.

Bake for 35 to 40 minutes.

 

 

Valentine's Day Crustless Pumpkin Pie
 Categories: Pies
 
      3    Eggs
  1 1/2 ts Ginger
    1/4 ts Nutmeg
    1/2 ts Cinnamon
  1 3/4 c  Pumpkin
    3/4 c  Honey
    1/2 ts Salt
      1 c  Evaporated milk

Blend together the eggs, ginger, nutmeg, cinnamon, pumpkin, honey, and salt; mix well. then add the evaporated milk. Blend until smooth.

Bake in ungreased 9 inch pie plate at 325 degrees for about an hour.

 

 

Valentine's Day Apple Crunch Pie with Cinnamon Ice Cream
Categories: Pies, Ice cream, Apples, Fruits

      6    Juicy sour apples, pared and cored
      1 c  Flour
      1 c  Brown sugar
    1/4 lb Margarine

Cinnamon Ice Cream:
    1/2 pt Whipping cream
      2 tb Sugar
      1 ts Cinnamon (heaping)
      1 qt Vanilla ice cream

Place sliced apples in pie plate.

Whisk together the flour and brown sugar; add margarine and mix until crumbly.

Sprinkle this mixture over apples and bake at 350 degrees for about 30 minutes or until apples are fork-tender.

Serve warm with Cinnamon Ice Cream.

For Cinnamon Ice Cream:
Whip the cream; add sugar and cinnamon. Soften the vanilla ice cream; add cinnamon mixture and whip. Freeze.

 

 

Valentine's Day Chocolate Peanut Pie
 Categories: Pies, Chocolate
 
      8 oz Softened cream cheese
      1 c  Sugar
      1 c  Creamy peanut butter
      2 tb Butter, melted
      1 c  Heavy cream
      1 tb Pure vanilla extract
Chocolate Topping:
      4 oz Semisweet chocolate
      2 tb Butter
      2 tb Salad oil
    1/8 ts Pure vanilla extract
           Crushed peanuts (garnish)
           White chocolate shavings (garnish)
           Dark chocolate shavings (garnish)

Make up your favorite graham cracker pie crust recipe and place into a greased 9" pie pan, pressing crust evenly onto the bottom and up the sides.

Whip the cream cheese until fluffy. Slowly mix in the
  sugar, peanut butter, and melted butter.

In a separate bowl, whip the cream and vanilla until firm.

Blend 1/3 cup of the whipped cream into the peanut butter mixture. Fold this mixture into the remaining whipped cream until totally blended.

Fill the pie shell, smooth the top, and chill in the freezer for at least 20 minutes.

For the Chocolate Topping:
Combine the chocolate, butter, salad oil, and vanilla and cook in the top of a double boiler until the chocolate melts. Cool slightly.

Spread Chocolate Topping on the cooled peanut butter pie, starting from the center and working outwards. Chill or freeze until ready to serve.

If desired, garnish the top with crushed peanuts and white and dark chocolate shavings.

 

 

Pumpkin Pie with Ginger Cookie Crust (Valentine's Day )
 Categories: Pies, Low-fat
 
      1 c  Canned pumpkin
    3/4 c  Evaporated skim milk
    1/2 c  Applesauce
    1/4 c  Sugar
    1/4 c  Maple syrup
      3    Egg whites
      2 ts Cornstarch
  1 1/2 ts Pumpkin pie spices
  1 1/2 c  Gingersnap cookie crumbs
      Whipped Cream or vanilla ice cream for topping

Combine the pumpkin, skim milk, applesauce, sugar, maple syrup, egg whites, cornstarch and pumpkin pie spices in a large bowl. Beat at medium speed with a mixer.

Coat a 9-inch pie plater with vegetable spray; line with crumbled gingersnap cookie crumbs and pour mixture into the crust.

Bake at 400 degrees F. for about 15 minutes; then reduce heat to 350 and bake for an additional 20 minutes or until a toothpick inserted in the middle comes out clean.

Serve with whipped cream or vanilla ice cream.

 

 

Valentine's Day Ambrosia Pie
 Categories: Pies
 
      1 qt Vanilla ice cream
      2 c  Milk
      2 ea Pkg. instant Chocolate Pudding
      2 ea Graham cracker crusts
           Whipped topping
           Chocolate curls for garnish

Combine the vanilla ice cream and milk and mix slightly. Add chocolate pudding and mix for about 3 minutes. Divide and pour into pie crusts.

Cover with whipped topping and garnish with chocolate curls.

Refrigerate three to four hours before cutting.

 

 

Valentine's Day No-Bake Blueberry Pie
 Categories: Pies, Fruits, No-bake
 
      1    Baked 9" Pie Crust
      3 c  Fresh Or Frozen Blueberries
    1/3 c  Sugar
      1 tb Cornstarch -- (plus 2 tsp.)
    1/4 ts Salt
    1/4 ts Ground Cinnamon
    2/3 c  Water
    1/4 c  Medium Sherry
      2 ts Lemon Juice
Sourcream Topping:
      1 c  Sour Cream
      2 tb  Sugar
      1 ts  Vanilla

Spread the blueberries in the crust.

Mix the sugar, cornstarch, salt, and cinnamon in a 4 cup measuring cup. Stir in the water.

Microwave uncovered on high stirring every minute until thickened and clear, 3 to 4 minutes.

Stir in the sherry and lemon juice. Pour over the blueberries in the pie crust.

Refrigerate at least 2 hours.

Serve with the Sour Cream Topping:

For Sour Cream Topping:
Mix the sour cream, sugar, and vanilla.

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