Christmas Pies Recipes

Christmas Poinsettia Pie

      2 c  Chocolate Wafer Crumbs
      6 tb Butter Or Margarine melted
    1/8 ts Peppermint Extract (opt)
    3/4 c  Sugar, divided
      1    Env Unflavored Gelatin
    1/3 c  Cold Water
      3    Eggs, separated
    1/3 c  Creme De Menthe
    1/2 c  Whipping Cream, whipped
           Chocolate Leaves
      1    Round Yellow Candy
Chocolate Leaves:
    3/4 c  White Chocolate Baking Bars
          Red Food Coloring
           Shortening
    3/4 c  Semisweet Chocolate, coarsely chopped

Preheat oven to 350F.  Combine cookie crumbs, butter and peppermint extract, if desired, in small bowl. Press onto bottom and up sides of 9 inch pie plate. Bake 8 minutes. Cool on wire rack.

Combine 1/2 cup sugar and gelatin in small saucepan. Add cold water, let stand 1 minute.  Stir over low heat until gelatin is completely dissolved.

Beat egg yolks in small bowl. Stir about 1/4 cup gelatin mixture into egg yolks, return egg yolk mixture to saucepan. Cook over low heat, stirring constantly, until thick enough to coat the back of the spoon. Remove from heat; stir in liqueur.  Cool to room temperature.

Beat egg whites until foamy.  Gradually beat in remaining 1/4 cup sugar; continue beating until soft peaks form. Fold into gelatin mixture. Gently fold in whipped cream. Pour into cooled crust. Refrigerate until firm, 8 hours or overnight.

Prepare Chocolate Leaves, reserving small amount of melted chocolate.   Arrange chocolate leaves on pie to create poinsettia, using reserved   chocolate to attach. Place yellow candy in center. Refrigerate until serving time.  Makes 1  9" pie.

White Christmas Pie

      1    Envelope unflavored gelatin
    1/4 c  Cold water
    1/2 c  Sugar
    1/4 c  All-purpose flour
    1/2 ts Salt
  1 1/2 c  Milk
    3/4 ts Vanilla extract
    1/4 ts Almond extract
      3    Egg whites
    1/4 ts Cream of tartar
    1/4 c  Sugar
    1/2 c  Whipping cream, whipped
      1 c  Flaked coconut
      1    Baked 9-inch pastry shell
           Additional flaked coconut
           -(opt.)
           Red green candied
           -cherries
 
  Soften gelatin in cold water, and set aside.

  Combine sugar, flour, and salt in a saucepan; gradually add milk, stirring until blended.  Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute, stirring constantly. Remove from heat; stir in softened gelatin and vanilla and almond extracts. Cool.

  Beat egg whites (at room temperature) and cream of tartar until foamy;  gradually add 1/4 C sugar, 1 T at a time, beating until soft peaks form. Fold egg whites, whipped cream, and 1 C coconut into gelatin mixture; pour into crust.  Sprinkle with additional coconut, if desired.

Chill until set. Garnish with candied cherries.

Christmas Cranberry Pecan Pie

      3    Eggs, lightly beaten
      1 c  Golden corn syrup
    2/3 c  Sugar
      2 tb Butter or margarine, melted
      1 ts Vanilla
      1 c  Coarsely chopped pecans
      1 c  Chopped fresh or frozen Cranberries
      1 tb Grated orange rind
      1    Unbaked (9inch) pastry shell
     Whipped cream (optional) 

  In medium bowl, stir together eggs, corn syrup, sugar, melted butter and vanilla until well blended.  Stir in pecans, cranberries and orange rind.

Pour into pastry shell. Bake in preheated 350 F oven 55 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Cool on wire rack.

  If desired, serve with whipped cream. Makes 8 servings.

Traditional Pumpkin Pie (chrismas)

      2 c  Pumpkin (1 16oz can)
      1 cn Sweetened condensed milk (14oz can)
      2    Eggs
      1 ts Ground cinnamon
    1/2 ts Ground ginger
    1/2 ts Ground nutmeg
    1/2 ts Salt
      9    Inch unbaked pastry/pie Shell
 
  Preheat oven to 425 degrees.

  In large mixer bowl, combine the pumpkin, condensed milk, eggs, cinnamon, ginger, nutmeg, and salt; mix well. Pour into pastry shell.

Bake for about 15 minutes. Reduce oven temp to 350 degrees, continue baking 35 to 40 minutes or until knife inserted 1 inch from edge comes out clean. Cool.

Garnish as desired. Refrigerate leftovers.

Caramel Pie with Carmelized Almond Topping

           single pie crust, 9"
      1    Envelope unflavored gelatin
    1/4 c  Cold water
      1 c  Milk
     14 oz Package caramels
  1 1/2 c  Whipped cream
           Carmelized Almond Topping:
      2 tb Sugar
    1/4 c  Slivered almonds
 
  Preheat oven to 450F.
 
  Make your favorite pie crust recipeand bake at 450F for about 10 minutes or until light golden brown. Cool completely.

  In a small bowl, soften gelatin in water; set aside.

  In a medium heavy saucepan, combine milk and caramels, cook over low heat until caramels are thoroughly melted, stirring frequently. Add softened gelatin; stir until gelatin is dissolved. Refrigerate about 1 hour our until mixture is slightly thickened, stirring occasionally. Fold caramel   mixture into whipped cream.

Pour into cooled baked   crust; spread evenly. Refrigerate 2 hours or until firm.

Just before serving, garnish pie with  Almond Topping.

For the Carmelized Almond Topping:
In a small skillet, combine sugar and almonds; cook over low heat until sugar is melted and almonds are golden brown, stirring constantly. Immediately spread on greased cookie sheet. Cool; break apart.

Sweet Potato Pie with Bourbon Cream Sauce

    1 cn 23 oz sweet potatoes,drained
      4 tb margarine,melted
      3 ea eggs
      1 c  sugar
      1 ts cinnamon
    1/4 ts grated nutmeg
    3/4 c  milk
      1 ts vanilla
      1 ea 9" pie shell,baked
    1/4 c  chopped pecans
       Bourbon Cream Sauce:
    3/4 c  half and half cream
    1/2 c  milk
      1 pk 4 oz instant vanilla pudding
      2 tb bourbon or rum

Use a food processor or fork to mash sweet potatoes together with melted margarine. Blend in eggs,sugar,cinnamon and nutmeg. Add milk and vanilla. Pour mixture into baked pie shell.

Microwave on 70% (medium high) 7 minutes.

Sprinkle pecans over surface of pie.

Rotating midway through cooking, microwave on 70 % (medium high) 6 to 8 minutes or until   center no longer jiggles.Top with Bourbon Cream Sauce.

Bourbon Cream Sauce:

  In a mixing bowl, whip together cream, milk, pudding mix and bourbon. Refrigerate until slightly thickened. Serve on or beside slices of pie. Makes 1 1/2 cups of sauce..

Chocolate-Pecan Chrismas Fudge Pie

  1 1/4 c  Chocolate wafer crumbs
    1/3 c  Butter; melted
    1/2 c  Butter; softened
    3/4 c  Sugar, brown
      3    Egg
     12 oz Semisweet chocolate morsels
      2 ts Coffee, instant
      1 ts Vanilla extract
    1/2 c  Flour
      1 c  Pecans; coarsely chopped
           Whipped cream, sweetened
           Chocolate syrup
           Maraschino cherries with stems
           Mint sprigs
 
   Combine chocolate wafer crumbs and 1/3 cup melted butter; firmly press on bottom and sides of a 9-inch tart pan or pie plate.  Bake at 350F for 6 to 8 minutes.

  Cream 1/2 cup softened butter; gradually add brown sugar with the electric mixer at medium speed until blended.  Add the eggs, one at a time, beating after each addition.  Stir in the melted chocolate, instant coffee granules, vanilla extract, flour and chopped pecans.

Pour into the prepared crust.  Bake at 375F for 25 minutes.  Remove from oven and cool completely on a rack.

  Before serving, pipe sweetened whipped cream on each piece and drizzle with chocolate syrup.  Garnish with cherries and/or mint if desired.

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Christmas Glazed Strawberry Pie

      4 c  Strawberries; fresh
    1/3 c  Cold water
    1/4 c  Water; cold
      1 pn Salt
  1 1/2 tb Cornstarch
      2 tb Water
      1    Pie crust; baked 9 inch
 
  Puree or mash one cup strawberries.  Place in a small saucepan with water, sugar and salt.  Cook stirring over medium heat until boiling. Stir in cornstarch mixed with 2 tbsp water and continue to cook til slightly thickened.

Place remaining berries in pie shell and spoon glaze over them.

Chill 3 hours. Garnish with whipped cream.

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