Easter Pies Recipes

Including recipes for Apple Raisin Cream Pie, No Crust Easter Pie, Chocolate Peanut Butter Pie, Strawberry Lime Pie, Cool 'n Easy Easter Pie, and Caramel Apple Pecan Pie

Apple Raisin Cream Pie

1 Pastry for 2-crust pie

8 c Tart apple slices, 1/8" Thick

1 c Sugar

1/2 c Flour

1/2 ts Nutmeg

1 ts Cinnamon

3/4 c Raisins

Dash of salt, if desired

2 ts Grated lemon rind

1 tb (rounded) butter

3/4 c Heavy cream

Make favorite pastry for 2 crust pie; line bottom of pie plate with one crust and set aside.

Combine apple slices, sugar, flour, nutmeg, cinnamon, raisins, salt, and lemon peel; mix together well.

Spoon filling into pastry-lined pan; dot with butter. Cover with top crust decorated with steam vents; seal edges. Cut a 1-in circle from dough in center of top crust.

Bake at 400 degrees for 40-45 minutes. Remove pie from oven; slowly pour cream into center hole of top crust. Return to oven; bake 5-10 minutes longer. Let stand 5 minutes before cutting.

No Crust Easter Pie

1 1/2 lb Ricotta

1 lb Cream cheese

1 1/2 cups of sugar

6 Eggs

2 tb Vanilla

6 tb Flour

1 pt Sour cream

Cream together the ricotta and cream cheese and the sugar; 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.

Chocolate Peanut Butter Pie

1 c Milk

2/3 c Peanut butter

1 pk Instant chocolate pudding

1 ea 9" graham cracker pie shell

8 oz Cool Whip whipped topping

Blend milk and peanut butter together. Add pudding mix. Pour into pie shell.Chill.

Serve with a dab of Cool Whip whipped topping.

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Strawberry Lime Pie

1 x Baked 9" Pie Shell

2 x Envelopes unflavored Gelatin soaked in 1/2 cup cold water

6 oz Can frozen Limeade concentrate

1/3 c Sugar

3/4 c Water

1 ts Grated Lime rind

1 c Diced Strawberries

1 c Whipping cream, whipped

1 ds Green food coloring

Bake pie shell.

Soften gelatin in 1/2 cup cold water.

Combine limeaid concentrate, sugar, and water in small saucepan; cook over low heat, stirring constantly, until concentrate melts and sugar dissolves. Add gelatin; stir until dissolved.

Chill until syrupy. Stir in lime rind and strawberries. Fold in whipped cream until blended; tint pale green with food coloring. Chill until mixture mounds when dropped from a spoon.

Place in pie shell; chill 2-3 hours until firm. Garnish with additional sliced strawberries. Yield about 6-8 servings.

Cool 'n Easy Easter Pie

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, Thawed

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 and jelly beans, if desired. Store leftover pie in refrigerator.

Caramel Apple Pecan Pie

Pastry for 2-crust 9" pie

4 McIntosh apples; peeled/cored/thin sliced (1 lb)

1/2 c Pecans; chopped

1/4 c Sugar

1/4 lb Caramels; coarse chopped

2 tb Flour

1/4 c Milk

Milk; for top

Sugar; for top

Preheat oven to 375 degrees. Ease 1 round of pastry into a 9-inch pan.

In a large bowl, toss together apples, pecans, sugar, caramels, flour and milk. Spoon mixture into pie shell.

Top with the remaining pastry. Fold the edge of the top pastry under the bottom pastry. Pinch together and flute the edge with a fork. Cut several slits in the top so the steam can escape during baking. Brush top with milk and sprinkle with sugar.

Bake until crust is golden brown, about 45 minutes. Pie is best served slightly warm.

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