Recipe: Holiday Pies (15)

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11-29-99 - Holiday Pies (15)

mabel,.UT (08:46:10) : Chocolate Freezer Pie

2/3 cup milk chocolate chips
1/4 cup milk
2 tbs sugar
8 oz cream cheese
8 oz container cool whip
1 oreo cookie pie crust

Melt chocolate chips with 2 tbs. of the milk in double boiler. Beat 2 tbs. sugar into 8 oz cream cheese. Add remaining milk. Beat with chocolate mixture. Fold all into cool whip. Pour into pie crust and freeze!

KellyWA (06:43:27) : Crustless Brownie Pie

Yield: 8 servings

1 c Sugar
1/2 c All-purpose flour
1/4 c Cocoa
1/2 c Butter or margarine; softened
2 Eggs
1 ts Vanilla extract
1 pn Salt
1/2 c Pecans or walnuts; chopped
Whipped cream or ice cream

Combine first 7 ingredients; beat 4 minutes at medium speed
of an electric mixer. Stir in pecans. Spread batter
evenly in a buttered 9-inch pieplate. Bake at 325 degrees
for 35 to 40 minutes or until a wooden pick inserted in
center comes out clean. (Pie will puff, then fall
slightly.) Serve with whipped cream. Yield: one 9-inch
pie.

KellyWA (06:42:30) : Cream Cheese Snickers Candy Bar Pie

Yield: 10 Servings

1 9" pastry shell, baked, cool
2 Eggs
1 Unflavored gelatin envelope
1/4 c Water, cold
6 1-1/2oz Snickers Bars, cut into pieces
1/4 c Peanut butter, chunky
8 oz Cream cheese, softened
1 1/2 c Powdered sugar, unsifted
1 ts Cocoa
3 tb Evaporated milk
1 ts Vanilla
1/2 ts Salt
1 c Heavy cream, whipped
Peanuts, salted, chopped
Sweetened whipped cream

Separate the eggs. Sprinkle the gelatin
over cold water in a small saucepan
and let stand until softened, about 4
minutes; dissolve over very low heat,
stirring.

Melt candy bars in top of double boiler
over simmering water; add peanut
butter and blend with a wooden spoon
until smooth; cool.

Beat cream cheese with 2 egg yolks
thoroughly; gradually add powdered
sugar, beating well. Blend in cocoa,
evaporated milk, vanilla, candy bar
mix and then the dissolved gelatin;
mix all well. Chill until partially
thickened, stirring one or two times.

Stifly beat the room temp egg whites
with the salt; fold into chilled mix,
then fold in the whipped heavy cream;
turn into cooled pastry shell and
chill until firm. Decorate with chopped
peanuts and additional whipped
cream if desired.

KellyWA (06:42:08) : Chocolate Vanilla Layered Pie

---Crust----
1 1/2 c low-fat graham cracker crumbs
1 tbsp oil

----Filling----
2 c fat-free frozen vanilla yogurt -- softened
1 1/2 c malted milk balls -- crushed
2 c fat-free frozen chocolate yogurt -- softened

Preheat oven to 350. Prepare a 9" pie
pan with cooking spray and flour; set
aside. To prepare crust, combine graham
cracker crumbs and oil in a small
mixing bowl. Press into prepared pan.
Bake for 10 minutes. To prepare
filling, fold 3/4 cup malted milk balls
into vanilla yogurt. Spoon into prebaked
pie crust. Freeze 30 minutes or until firm.
Fold remaining malted milk balls into
chocolate yogurt. Spoon into vanilla
yogurt layer. Freeze 3 hours or overnight.
Let stand at room temperature 30 minutes
Before serving.

KellyWA (06:40:48) : Chilled Orange Marmalade Cream Cheese Pie

CRUST
8 Graham Cracker Squares -- Ground
2 Tablespoons Sugar
1 1/2 Tablespoons Light Cream Cheese

FILLING
2/3 Cup Orange Marmalade
1/2 Cup Light Sour Cream
8 Ounces Light Cream Cheese
1/2 Cup Skim Milk
1/2 Cup Boiling Water
1 Package Gelatin Powder -- Unflavored
1/4 Cup Sugar
1/2 tsp Vanilla
1/4 tsp Salt

Mix gelatin in boiling water and stir until
completely dissolved. Set aside to cool.

In food processor, combine ground
graham crackers and sugar and mix.
Add 1 1/2 T light cream cheese and
process. Spray 9" pie plate with
non-stick cooking spray. Pour crust
mixture into pie plate and press gently to
sides and bottom to form crust. Chill.

In food processor, combine all ingredients
for filling except marmalade. Process
until smooth. Add gelatin water and
marmalade and mix. Very genlty pour
filling into chilled crust. Chill pie for 3-4
hours before serving.

KellyWA (06:39:59) : CHOCOLATE CHEESE MOUSSE PIE

Yield: 6 servings

1/4 c Skim Milk
1 Envelope Unflavored Gelatin
2/3 c Skim Milk
2 lg Eggs, Separated
6 tb Sugar
1 tb Unsweetened Cocoa
1 tb Vanilla
1 1/2 c Low Fat Cottage Cheese
1/3 c Graham Cracker Crumbs
1/8 ts Cinnamon

Pour 1/4 cup skim milk into a blender container;
sprinkle gelatin over milk; allow to soften for 5
minutes. Heat 2/3 cup skim milk to boiling point.
Pour into blender bowl and blend until gelatin
dissolves. Add egg yolks, 4 tb sugar, cocoa and
vanilla. Blend at medium speed until well mixed. Add
cottage cheese and blend until smooth. Refrigerate
until thick. Beat egg whites; add remaining sugar and
fold into chocolate mixture. Mix crumbs and cinnamon.
Place in an 8" pie pan. Carefully pour in chocolate
mixture and refrigerate. Only 105 calories per
serving.

KellyWA (06:38:53) : CHERRY PARFAIT ICE CREAM PIE **

1 qt Vanilla ice cream -- soften slightly
1 8" cookie crumb pie crust
1 cn Cherry pie filling
Whipped cream topping (opt)

In mixing bowl stir half of the ice cream
until of spreading consistency; spread evenly
in pie crust. Top with half of the cherry pie
filling. Freeze until filling is partially frozen,
about 45 minutes. Stir remaining ice cream to
spreading consistency; spread over partially
frozen pie filling in crust. Freeze until firm,
at least 3 hours. Just before serving, top with
remaining pie filling. Garnish with whipped topping if desired.

KellyWA (06:37:22) : Chocolate Banana-Split Pie

12 Graham crackers -- made into crumbs
1/4 cup Chocolate syrup -- div-
1 tablespoon Chocolate syrup
16 ounces Chocolate milk
2 medium Bananas -- peeled
3/4 cup Cool Whip Lite

In a small bowl, combine the graham cracker
crumbs and 2 T chocolate syrup. Using a fork,
mix well. Using the back side of a spoon,
press crumb mixture over bottom and up the
sides of a 9" pie plate; set aside.

Using electric mixer, on medium speed,
(or food processor), beat frozen ice milk or
yogurt until smooth.

Using a spatula, carefully spread over the
crust. Cover with plastic wrap and freeze
until firm about 2 hours.

To serve, slice bananas and arrange in a
circle over the ice milk/yogurt. Spread
cool whip over bananas and drizzle
with remaining chocolate
syrup.

VARIATION: Substitute 2 cups fresh strawberries for the bananas

KellyWA (06:36:20) : APPLE RHUBARB PIE

2 c Red rhubarb [/" slices]
1 c Sugar
1 t Cinnamon
1 cn (21oz) Apple pie filling
3/4 ts Apple pie spice
3 tb [instant] tapioca
1 [9 in] pie shell for double
Crust pie

In a medium mixing bowl combine the rhubarb,
sugar, and cinnamon, mixing well to coat. Let stand
stirring occasionally.

After about ten to fifteen min. add the pie filling,
spice, and tapioca to the rhubarb mixture and mix well...

Place the bottom pastry into the pie dish pressing into all
of the corners, then add the fruit and cover with the
remaining pastry, sealing and fluting the edges...

Bake in a pre-heated 325o oven for 35 to 40
min. and let cool completely before serving...
Note... Graham cracker, shortbread, and chocolate
cookie (prepared) pie crusts do not work at all well
with this recipe...

KellyWA (06:34:38) : Candy Apple Cheese Pie

---Crust----
1 1/2 c corn flake crumbs
1 tbsp oil

----Filling----
8 ozs fat-free cream cheese -- softened
14 ozs fat-free sweetened condensed milk
1/3 c lemon juice -- at room temperature
1 tsp pure vanilla extract
1 c apples -- sliced
1/4 c cinnamon candies
1/4 c water
2 tbsps water
2 tsps cornstarch

Preheat oven to 350. Prepare a 9" pie pan
with cooking spray and flour; set aside.

To prepare crust, combine corn flake
crumbs and oil in a small mixing bowl.
Press into prepared pan.

Bake for 10 minutes.

Meanwhile to prepare filling, combine
cream cheese, sweetened condensed milk, lemon
juice. and vanilla in a mixing bowl. Pour
into prebaked pie crust. Arrange
apple slices over cream cheese mixture.

In a saucepan, over low heat, dissolve
cinnamon candies in 1/4 cup water. Stir
remaining water and cornstarch together.
Add to cinnamon mixture. Cook and stir
until mixture thickens and boils. Remove
from heat; cool slightly. Drizzle over apples.
Chill 3 hours or until set.

KellyWA (06:34:02) :

Caramel Almond Apple Pie *
Yield: 6 Servings

---CRUST---
1 c Flour
1 tb Sugar
1/2 ts Salt
1/2 c Vegetable oil
1 tb Milk

---FILLING--
5 md Tart apples; peeled, cored, and sliced
4 tb White -OR- brown sugar
1 tb Cornstarch
1 tb Lemon juice

---CARAMEL ALMOND TOPPING--
1/4 c Butter or margarine; soft
1/2 c Sugar
2 tb Flour
2 tb Milk
1 ts Cinnamon
3 oz Almonds; sliced
Sour cream

In small bowl, stir together flour, sugar
and salt. With fork, beat together salad
oil and milk. Stir oil mix itno flour mix
to make a soft dough. Press dough into
9" pie plate or 10" shallow au-gratin dish.

Press edges to make sides about 1" high
in gratin dish; make sides come to top of
pie plate.

Bake at 425~ for 10-12 minutes or until
golden. While crust bakes, prepare apples.
Mix with sugar, cornstarch and lemon juice.

Turn into baked pie shell. Melt butter in
skillet. Add sugar, flour, cinnamon and
almonds. Boil 1 minute, stirring. Pour
over apples in pan to coat evenly.

Bake at 425~ for 25-30 minutes or until
caramel topping is golden and bubbly.

Cool before serving. Excellent served
with sour cream, or may serve with lightly
sweetned whipped cream.

KellyWA (06:32:58) :

Cappuccino Cream Pie
Yield: 12 servings

Macadamia crust:
1 1/2 c Graham cracker crumbs
3/4 c Toasted ground macadamia nuts
1/3 c Sugar
1 ts Ground cinnamon
1/2 ts Ground nutmeg
3 tb Unsalted butter; melted

Cappuccino filling:
3 c Milk
1/2 c Sugar
1/3 c Flour
5 oz White chocolate cut into small pieces
3 tb Instant espresso powder
A dash pure vanilla extract
5 Egg yolks
1 1/2 c Heavy cream whipped until stiff
Chocolate-covered espresso beans

For the crust, in a large bowl combine
crumbs, nuts, sugar, cinnamon, and
nutmeg and mix well. Add butter and
mix well to moisten the nut mixture.
Press the mixture into a well-greased
12-inch flan or tart pan with a removable
bottom. Chill for 30 minutes.

For the filling, place milk, sugar, and flour in a
heavy-bottomed saucepan and mix well so
that there are no lumps. Add the chocolate,
espresso powder, and vanilla.

Cook, stirring, over medium heat until
mixture is thick enough to coat the back
of a spoon. Place the egg yolks in a small
bowl and whisk in enough of the milk
mixture to warm the yolks up to the
temperature of the milk. Pour the yolk
mixture into the saucepan and cook, stirring, over
medium heat until very thick.

Pour into the prepared crust and refrigerate
for at least 2 to 3 hours. Just before
serving, top with whipped cream and
garnish with chocolate-covered espresso
beans. Serve chilled.

KellyWA (06:31:59) : (I have not made this recipe)

Incredibly Creamy Chocolate (Tofu) Pie
Yield: 8 servings

1 10 oz. pk. Sunspire
Chocolate Chips or Carob
Chips
2 10 5 oz. pks. Mori-Nu Silken
Tofu (Firm)
3 T Light honey
1 9" Pride O'the Farm Graham
Cracker or Cookie Pie Crust

Heat Sunspire Chips in a double boiler or
pan sitting in water until smooth. Add honey.

In a blender or processor blend Mori-Nu Tofu until
smooth. Add the chocolate/honey mixture to
tofu and whip until creamy.

Pour filling into Pride O'the Farm Pie Crust.
Chill over night. Slice and serve.

Dawn-NYS (05:46:34) : Lemon Cheese Pie

1 (9") graham cracker baked Pie shell
1 pk (8-oz) cream cheese, softend
1 cn (14-oz) Eagle brand sweetened milk
1/3 c Real lemon juice
1 ts Vanilla extract

Golden lemon topping:
1/3 c Sugar
2 1/2 ts Cornstarch
1/2 c Water
1/4 c Real lemon juice
1 Egg yolk
1 tb Margarine or butter

In mixer bowl, beat cheese until fluffy. Gradually beat in Eagle brand
until smooth. Stir in lemon juice & vanilla. Pour into prepared crust.
Top with golden lemon topping.

Golden lemon topping:
In saucepan, combine sugar & cornstarch. Add water, real lemon juice, & egg yolk; mix well. Over md heat, cook & stir until thickened. Remove from heat. Stir in margarine or butter until melted.

KellyWA (01:02:36) : Christmas Pizza (Pie)

12 oz. semi-sweet chocolate chips
1 lb. white almond bark divided
2 c. mini marshmallows
1 c. rice cereal
1 c. peanuts
16 oz. red maraschino cherries, quartered
3 tbsp. green cherries
1/3 c. coconut
1 tsp. oil

Melt chocolate with 14 ounce almond bark in large saucepan on low heat, stir
until smooth. Remove from heat. Stir in marshmallows, cereal and peanuts.
Pour into greased 12 inch pizza pan. Top with cherries. Sprinkle with
coconut. Melt remaining almond bark with oil over low heat. Stir until
smooth. Drizzle over coconut.
Chill. Store at room temperature.