Be-My-Valentine
Pie
1 c Water
1 3-ounce package
Strawberry-Flavored Gelatin
2 c Vanilla Ice Cream
1 Chocolate-flavored crumb pie
shell
Milk chocolate
kisses
In a 4-cup glass measuring cup stir together water and gelatin. Cook,
uncovered, on 100% power (high) for 1 1/2 to 2 minutes.
Add vanilla ice cream to the hot gelatin mixture, stirring until ice cream
is melted.
Chill mixture for 35 to 30 minutes, stirring twice during chilling (the
mixture should mound when you drop it from a spoon.
Pour chilled ice cream mixture into pie shell. Chill about 4 hours or until ice
cream is set.
Arrange chocolate kisses in a heart shape on top of the pie.
Serves 8 .
Better than Sex Pie
Crust:
1 c Flour
2 tb Sugar
1 c Butter
Filling:
1 c Coolwhip, divided
1 pk 8 oz Cream Cheese
1 pk 3 oz Cream Cheese
3 pk Instant Vanillapudding
4 1/2 c Milk
1/2 c Nuts,chopped
1/2 c Powdered Sugar (optional)
For Crust:
Mix flour, sugar and butter and beat until smooth and creamy. Place in a 9x13
inch piepan. Bake at 350 degrees F until brown, about 10 minutes. Cool
thoroughly.
For Filling:
Spread 1/2 cup of coolwhip into the cooled crust.
Soften the cream cheeses and mix with pudding and milk. Mix well.
Top with more coolwhip and the chopped nuts. Sprinkle with powdered sugar,
if desired.
Crazy Crust Apple Pie (Makes its
own crust)
Crust:
1 c Flour
2 tb Sugar
1 ts Baking powder
1/2 ts Salt
3/4 c Water, cold
2/3 c Vegetable shortening
1 ea Egg
Filling:
1 cn Apple pie filling-1 lb 5 oz
1 tb Lemon juice
1/2 ts Cinnamon
For Crust:
In small bowl, combine flour, sugar, baking powder, salt, water, shortening and
egg. Blend well at lowest speed; beat 2 minutes at medium speed. Spread batter
in 9 or 10" deep dish pie pan.
For Filling:
Mix Apple pie filling, lemon juice and cinnamon.
Carefully spoon filling into center of batter. DO NOT STIR. Bake at 425
degrees F. for 40-45 minutes until crust is golden brown.
Bailey's Irish Cream Mousse Pie
1 Prebaked Pie Shell
3 Eggs, separated
1/8 ts Salt
3/4 c Bailey's Irish Cream
2 c Kool-Whip, divided
1 c Chopped Walnuts, divided
2 tb Shaved chocolate*
*Semi-sweet.
Beat egg yolks until lemon-colored. Add salt and Irish Cream. Cook in top of
double boiler until yolk mixture thickens. Cool.
Beat egg whites until stiff.
Combine egg yolk/Irish Cream mixture, egg whites, and 2/3 of the Kool Whip,
using a folding motion.
Fold in 3/4 cup of the walnuts.
Scrape into a pie shell. Cover with remaining whipped topping. Sprinkle
with remaining walnuts and chocolate shavings.
Freeze for 4 hours (no more than 8, though).
Apple Phyllo Kisses
1 c Finely chopped apples
1 ts Lemon juice
1/4 c Grated cheddar cheese
1 tb Minced fresh chives
4 Phyllo dough sheets
1 1/2 tb Melted butter
In a small bowl, combine apples, lemon juice, cheddar cheese, and chives.
Set aside.
Preheat oven to 375' F.
Cut each sheet of phyllo in half lengthwise and into fourths crosswise,
forming 32 6x4-inch squares.
Lay 1 square of phyllo on a sheet of waxed paper. Brush lightly with melted
butter. Repeat with 2 more squares of phyllo.
Place 2 tablespoons of filling in center. Bring up opposite corners of
square and pinch to form a "kiss".
Repeat with remaining phyllo. (You should have 8 filled pastries)
Transfer to lightly buttered baking sheet.
Bake for 15 to 20 minutes, or until golden brown. Serve warm.
Reese's Peanut Butter &
Hershey's Kisses Layer Pie
18 Hershey's Kisses
1 c Whipping cream, divided
1 Baked 9" pie crust,
cooled
1 pk Vanilla cook & serve pudding -and pie
filling mix (do not -use instant pudding)
2 c Milk
1/2 c Creamy peanut butter
1 tb Powdered sugar
1/4 ts Vanilla extract
Additional
Hershey's Kisses
Remove wrappers from Hershey's Kisses.
In small microwave-safe bowl, place chocolate pieces and 2 tablespoons
whipping cream. Microwave at HIGH (100%) 1 minute or until chocolate is melted
and mixture is smooth when stirred.
Spread chocolate mixture over bottom or baked pie crust; refrigerate 30
minutes or until set.
In 2-quart saucepan, place pudding mix and peanut butter. Using whisk,
gradually blend in milk, stirring until smooth. Cook over medium heat, stirring
constantly, until pudding thickens and boils; remove from heat. Cool 10
minutes, stirring frequently.
Pour pudding over chocolate mixture in pie crust. Refrigerate several hours
or until firm.
In small mixer bowl, beat remaining whipped cream, powdered sugar and
vanilla until stiff.
Spread over top of pie. Garnish with additional chocolate pieces. Cover;
refrigerate leftover pie.
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