Easter Pies

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Chocolate Easter Pie

  • 3 c Sugar
  • 7 tb Baking Cocoa
  • 13 oz Evaporated Milk
  • 4 Eggs: Lg, Beaten
  • 1/2 c Butter Or Regular Margarine
  • 1 ts Vanilla
  • 2 c Coconut; Flaked
  • 1 c Pecans; Chopped
  • 2 Unbaked 9-inch Pie Shells

Melt the margarine and set aside.

Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells.

Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each.

 

Apple Pie for Easter

  • 1 Egg
  • 1 c Granulated white sugar
  • 3 Apples, peeled and sliced
  • 1/2 c All-purpose flour
  • 1 ts Baking powder
  • 1/2 c Chopped nuts

Butter a 9" pie plate.

Beat egg; add the sugar, aples, flour baking powder, and nuts.

Bake at 350 degrees for 45 minutes. Top is like a crusty meringue from the egg and sugar. The rest is like apple pie.

Serve with whipped topping or ice cream. May easily be multiplied to serve very large groups.

 

 Hershey Bar Easter Pie

     1 ea graham cracker pie shell
    1/2 c  milk
      6 ea 1.35 oz. Hershey bars with nuts
     20 ea large marshmallows
    1/2 pk 9 oz. whipped topping

Place milk, hershey bars and marshmallows in top pan of double boiler and mix together thoroughly.

When melted, set out of water to cool completely.

Fold whipped topping into chocolate.

Pour into pie crust and chill in refrigerator for at least 3 hours or until ready to serve.

 

Heavenly Easter Lemon Pie

Meringue Crust:
      4    Egg whites
      1 c  Sugar
      1 ts Lemon juice

Filling:
      4    Eggs; separated
    1/2 c  Sugar
      1 lg Lemon (grated peel and the juice)
      2 c  Whipping cream, whipped, divided
      1 tb Powdered sugar
 
Beat egg whites until soft peaks form. Gradually add sugar, beating until stiff but not dry. Blend in lemon juice.

Grease 9-inch pie pan generously.

Spoon meringue mixture into pan; using a tablespoon push the mixture up around edges to form the pie shell.

Bake at 200 degrees F. for  2 hours. Cool.

 

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.

Easter Strawberry Marshmallow Supreme


      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,
           -drained

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.

Jello Ice Cream Easter Pies

     4 oz Jello; small package
      1 c  Water; hot
      1 pt Ice cream
      8 oz Fruit; frozen w/syrup

Dissolve jello in hot water.

Add ice cream and stir until well dissolved; then blend in fruit.

Pour into a pie shell and refrigerate until set.