Easter Pie Recipes

Heavenly Easter Lemon Pie with Meringue Crust

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.
 
For the filling:
Beat egg yolks with sugar and lemon until light. Cook, stirring constantly, in top of double boiler over boiling water until thickened. Remove from heat and cool thoroughly.

Fold in 1 cup of the whipped cream.

Turn into meringue crust and refrigerate at least 2 hours to set.

Fold powdered sugar into remaining whipped cream and spread over chilled pie.

Easter Bunny Costumes are available now!! Hop on over!!

For costumes for for any occasion, visit our Costumes Shop

Impossible Chocolate Cream Pie (Easter)

      2    Eggs
      1 c  Milk
    1/4 c  Butter
      2 oz Unsweetened chocolate (2 squares)*
      1 c  Sugar
      1 ts Vanilla extract
    1/2 c  Bisquick
           Toppings (any or all, up to you):
             Whipped cream
             Nuts
             Cherries
             Chocolate sprinkles

*Melted cooled.
Preheat oven to 350 degrees F. 

Combine eggs, milk, butter, chocolate, sugar, vanilla, and bisquick in a blender and blend on high speed for 1 minute.Pour mixture into a greased 9" pie plate.

Bake for 30 minutes or until set. Cool completely before serving.

Serve topped with whipped cream. nuts, cherries, or chocolate sprinkles.

Easter Marble Cheesecake

      Crust:
         1 c  Graham Cracker Crumbs
         3 T  Sugar
      3 T  Margarine, Melted
       Filling:
      24 oz Cream Cheese, Softened
     3/4 c  Sugar
       1 t  Vanilla
      3 ea Large Eggs
      1 oz Square Unsweeted Chocolate, melted*

Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch Springform cake pan.  Bake at 350 degrees F. for about 10 minutes.

Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended.  Add eggs, one at a time, mixing well after each addition. 

Blend chocolate into 1 cup batter. 

Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect.

Bake at 450 degrees F. for 10 minutes.

Reduce oven temperature to 250 degrees F. and continue baking for an additional 30 minutes.

Loosen cake from rim of pan; cool before removing.  Chill.

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.

Dirt Pie for Easter Fun

      1 pk Jello Chocolate Instant Pudding (4 serving size)
      1 c  Milk, cold
      1 ea COOL WHIP, thawed
     20 ea Chocolate Sandwich Cookies, chopped
  1 1/2 c  KRAFT minature Marshmallows
      1 ea 9-inch Graham Crumb Crust
      1 x  Gummy worms for decoration
 
Prepare pudding according to package directions reducing milk to 1 cup.

Fold in whipped topping. Stir in 2/3 of the cookies and all the marshmallows.

Spoon into the crust. Sprinkle top with the remaining cookies.

Decorate with gummy worms.

Freeze until firm, about 4 hours.

Remove from freezer 10 minutes before serving for easy slicing.

Chocolate Midnight Easter Madness

      8 oz Cream cheese, soft.
    1/2 c  mayonnaise
    1/2 c  Sugar
      2    Eggs
      1 pk Semi-sweet chocolate chips, melted
      1 ts Vanilla
      1    Chocolate pie crust

In a large bowl with mixer at medium speed beat cream cheese and mayonnaise until smooth, gradually beat in sugar.

Beat in eggs, one at a time. Beat in chocolate and vanilla until smooth.

Pour into pie crust and place on cookie sheet.

Bake at 350 degrees F. for 30 to 35 minutes or until set.

Chill 4 hours.

Easter Pumpkin Pie

      3 tb Butter
   1    1/2 c graham cracker crumbs
      1 c  Canned pumpkin
    1/4 c  Firmly packed brown sugar
  1 1/2 ts Pumpkin ple spice
      4 c frozen vanilla yogurt, softened

Heat oven to 375 degrees F.

Melt butter in small saucepan.

Remove from heat; stir in graham cracker crumbs; reserve 1 tablespoon crumb mixture.

Press remaining crumb mixture evenly in bottom and up sides of 9-inch pie pan.

Bake at 375 degrees F. for 8 to 10 minutes or until light golden brown. Cool.

In large bowl, combine pumpkin, brown sugar and pumpkin pie spice; blend well.

Fold in softened yogurt until well blended.

Pour into baked crust.

Sprinkle reserved crumbs over top.

Freeze 2 hours or until firm. Let stand at room temperature at least 15 minutes before serving.

Makes 8 to 10 servings.

Visit Angie's Pie Recipes

| Easter Crafts | Easter Games | Easter Gifts |
Easter Recipes including: Easter Cakes, Easter Candies, Easter Cookies, Easter Meals, and Easter Pies
Back to Easter Homepage