Recipes for pies to treat dad on father's day. Some ideas include Classic Mud Pie, Apple Blueberry Pie, Fudge Pecan Pie, Chess Pie, Old-Fashioned Sweet Potato Pie, Chocolate Velvet Cheesecake, Golden Apple Pie with Rum Sauce.
Classic Mud Pie
- 2 c Semi Sweet Chocolate Chips, divided
- 3 tb Butter
- 1 1/4 c Chocolate Wafer Crumbs
- 6 oz Semi Sweet Chocolate Chips
- 1/2 c Whipping Cream
- 3 tb Butter
- 1 tb Kahlua
- 1 qt Coffee Ice Cream, softened
- 2 tb Kahlua
Combine over hot (not boiling) water, 1/2 cup chocolate chips and butter; stir until chips are melted. Add chocolate wafer crumbs, stir until blended. Press into 9-inch pie pan. Chill until firm.
Combine over hot (not boiling) water remaining 1 1/2 cups chocolate chips, whipping cream, and butter. Stir until chips are melted and mixture is smooth.
Remove from heat. Stir in Kahlua and chill 10 minutes.
Spread 1/2 cup of sauce on bottom of chocolate cookie crust. Chill 15 minutes.
In large bowl, combine ice cream and Kahlua.
Pour over Fudge Sauce layer in pie pan.
Freeze several hours or until firm. Serve with remaining warm Fudge Sauce.
Apple Blueberry Pie
- 3/4 c sugar
- 3 tb cornstarch
- 1/2 ts salt
- 5 c apples, peeled and sliced
- 1 c blueberries, fresh if possible
- 1 tb lemon juice
- 1 ea unbaked double pastry shell
- 2 tb margarine
- Double-Crust Pastry for 9" pie
In a large bowl, stir together sugar, cornstarch and salt. Add apples, blueberries and lemon juice; toss to evenly coat the fruit.
Turn into pastry lined 9" pie plate. Dot with margarine. Add top crust; seal and flute edge.
Bake in a 425 degree oven until crust is browned and filling is bubbly.
Fudge Pecan Pie
- 1 ea 9" unbaked pie shell
- 1/3 c butter or margarine
- 1/3 c Hershey's cocoa
- 2/3 c sugar
- 1/4 ts salt
- 3 ea eggs,slightly beaten
- 3/4 c light corn syrup
- 1 c chopped pecans
- 1 c pecan halves
Heat oven to 375 degrees.
Melt butter over low heat;add cocoa and stir until smooth.Remove from heat;cool slightly.
Stir in sugar, salt, eggs and corn syrup. Blend thoroughly. Stir in chopped pecans.
Pour into unbaked pie shell. Place pecan halves evenly over top.
Bake for 40 minutes.Cool. Let stand 8 hours before serving.
Garnish with whipping cream.
- 1 ea 9" pie shell, unbaked
- 4 ea eggs
- 1 c sugar
- 1/4 c butter, softened
- 1 tb vinegar
- 1 tb cornmeal
- 1 tb flour
- 1 ts vanilla
Combine eggs, sugar, butter, vinegar, conrmeal, flour and vanilla in mixing bowl; beat on high speed for 3 to 5 minutes or until thoroughly mixed.
Pour into pastry shell.
Bake at 350 degrees for 25 to 35 minutes or until golden brown and firm to the touch. Cool before serving.
Old-Fashioned Sweet Potato Pie
- 1/2 c butter, softened
- 1/2 c packed brown sugar
- 1 c mashed, cooked sweet potatoes
- 3 ea eggs, lightly beaten
- 1/3 c corn syrup
- 1/3 c milk
- 1/2 ts salt
- 1 ts vanilla extract
- 1 ea unbaked pie shell
Cream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs.
Add corn syrup, milk, salt, and vanilla extract; mix well. Pour into pie shell.
Bake in a 425 degree oven for 10 minutes.
Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set.
Chocolate Velvet Cheesecake
- 1 c Vanilla Wafer Crumbs
- 1/2 c Chopped Pecans
- 3 tb Granulated Sugar
- 1/4 c Margarine, Melted
- 16 oz Cream Cheese, Softened
- 1/2 c Brown Sugar, Packed
- 2 ea Large Eggs
- 6 oz Semi-sweet Chips, Melted
- 3 tb Almond Flavored Liqueur*
- 2 c Sour Cream
- 2 tb Granulated Sugar
*You can substitute 2 Tablespoons milk and 1/4 teasponn almond extract for the Almond Flavored Liqueur.
Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F. for about 10 minutes.
Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust.
Bake at 325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F.
Combine sour cream and granulated sugar; carefully spread over cheesecake and return to oven to bake for 10 more minutes.
Loosen cake from rim of pan; cool before removing rim of pan. Chill before serving.
Golden Apple Pie with Rum Sauce
- 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
- 1 c sugar
- 3/4 c water
- 1/2 t cinnamon
- 2 T cornstarch
- 1/4 c cold water
- 1/2 c rum
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, atop of pie.
Bake at 425 degrees for 50 to 60 minutes or until apples are tender.
Cover top of pie with foil part way through baking time to prevent overbrowning of crust.
Serve with Rum Sauce.
Combine sugar, water and cinnamon in medium-size saucepan. Bring to a boil and cook for 5 minutes over medium high heat, stirring constantly.
Gradually, blend together the cornstarch and cold water. Stir into hot sugar mixture.Cook and stir until thickened. Stir in the rum; cool slightly. Serve over warm pie.
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