Easter Pies Recipes

Recipes include Chocolate Silk Pie for Easter, Cool 'n Easy Easter Pie, Easter Strawberry Marshmallow Supreme, Praline Creme Pumpkin Pie (Easter), Bailey's Chocolate Mousse Easter Pie, No Crust Easter Pie, and Chocolate Amaretto Pie (easter)


---------- Recipe via Meal-Master (tm) v8.02
      Title: Chocolate Silk Pie for Easter
 Categories: Pies, easter recipes
      Yield: 1 Servings
    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.





---------- Recipe via Meal-Master (tm) v8.02
      Title: Cool 'n Easy Easter Pie
 Categories: Pies, Desserts, easter recipes
      Yield: 8 Servings
    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,
      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.





---------- Recipe via Meal-Master (tm) v8.02
      Title: Easter Strawberry Marshmallow Supreme
 Categories: Pies, Desserts, easter recipes
      Yield: 8 Servings
      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,

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.

For more strawberry recipes, Click Here




---------- Recipe via Meal-Master (tm) v8.02
      Title: Praline Creme Pumpkin Pie (Easter)
 Categories: Pies
      Yield: 1 Pie
           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

      3 oz Pkg cream cheese, softened
      2 ts Milk
      1 ts Grated orange peel
      8 oz 3 1/2 cups frozen whipped
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.
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.
For more praline recipes Click Here




---------- Recipe via Meal-Master (tm) v8.02
      Title: Bailey's Chocolate Mousse Easter Pie
 Categories: Desserts, Pies, easter recipes
      Yield: 4 Servings
      6 oz Ready Crust (graham or
      1 pk Unflavored gelatine
      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.





---------- Recipe via Meal-Master (tm) v8.02
      Title: No Crust Easter Pie
 Categories: Pies, Desserts, easter recipes
      Yield: 8 Servings
  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.





---------- Recipe via Meal-Master (tm) v8.02
      Title: Chocolate Amaretto Pie (easter)
 Categories: Pies
      Yield: 1 Pie
      1 pk Oreo cookies, freshly
      2 tb Amaretto
      1 tb Hazelnuts

    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

      2 c  Freshly whipped cream
    1/4 c  Melted butter
    1/4 c  Cocoa
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.

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."

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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