Mother's Day Pie Recipes

Cheese Pudding Pie

       1 c  flour
      1 ea stick butter
    1/2 c  chopped nuts
      1 pk instant choc. pudding (6.75 oz)
      8 oz cream cheese
      1 c  sugar
      1 ea 16 oz Cool Whip Topping, divided
           pecans, halved (for topping)

Mix together the flour, butter, and nuts; press into pie pan. Bake at 350 degrees for 20 minutes.

Prepare chocolate pudding according to package directions; set aside.

Combine the cream cheese and sugar; fold in 1/2 of the Cool Whip. Pour mixture evenly over crust.

Add chocolate pudding.

Top with remaining Cool Whip and sprinkle with pecans.

Refrigerate before serving.

Strawberry Lime Pie

      2 x  Envelopes unflavored Gelatin
    1/2 c Cold water
      6 oz Can frzn 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
      1 x  Baked 9" Pie Shell
           Sliced Strawberries for garnish
 
Soften gelatin in 1/2 cup cold water.

Combine limeaid concentrate, sugar, and 3/4 cup water in small saucepan; cook over low heat, stirring constantly, until concentrates 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 strawberries.

Perfection Pecan Pie

     1 c  all-purpose flour
    1/8 ts salt
    1/2 c  Crisco shortening
      3 tb water
    1/4 c  butter, softened
      1 c  sugar
      4 ea eggs
    3/4 c  light corn syrup
      2 ts vanilla
  1 1/4 c  pecan halves
 
Heat oven to 375 degrees.

Combine flour and salt. Cut in Crisco with pastry blender until flour is the consistency of cornmeal. Add water.  Toss lightly with fork until dough forms a ball. Press between hands to form 5 to 6" pancake. Flour rolling surface and rolling pin lightly. Roll dough into circle and trim 1" larger than upside-down 9" pie plate. Loosen dough carefully. Fold into quarters. Unfold and press into pie plate. Fold edge under. Flute as desired.

Cream butter and sugar in mixing bowl. Beat in eggs, corn syrup and vanilla. Stir in pecans.

Pour filling into pie shell.

Bake at 375 degrees F. for 5 minutes.  Reduce heat to 325 degrees. Bake for 45 minutes or until knife inserted in center comes out clean.

Cool to room temperature before cutting.

Makes one 9" pie.

Chocolate Mousse Pie
 
      8 oz Semi-sweet chocolate
    1/4 c  water
      8 ea eggs, separated
  1 1/2 ts vanilla
    2/3 c  sugar
           Whipped cream for topping
 
Butter a 9" pie plate and sprinkle with sugar.

Melt chocolate with  water in saucepan over very low heat, stirring until smooth.  Stir in
egg yolks; add vanilla.

Beat egg whites, gradually  adding sugar until mixture forms stiff peaks.  Stir a small  amount  into chocolate mixture, then  fold chocolate mixture  into  remaining  meringue mixture.

Pour 4 cups into pie plate.

Chill remaining chocolate mixture.

Bake pie "crust" at 350 degrees for 25 minutes or  until  just  set; cool slightly, then chill 1 hour (center will fall, forming  the shell).

Spoon  remaining chilled chocolate mixture into pie shell and  chill  at least 3 hours.

Top with whipped cream.

Apple Almond Pie
 
      1 ea Pie crust, single crust
    3/4 c  Sugar (reserve 2 tablespoons)
    1/4 c  Corn starch
      3 ea Eggs
    1/2 c  Butter, melted
    1/2 c  Corn syrup
    1/4 ts Almond extract
      2 c  Apples, peeled and chopped
      1 c  Almonds, toasted and sliced

MMMMM--------------------------GARNISH-------------------------------
      1 ea Apple, peeled sliced thin
      2 ts Almonds, toasted and sliced
 
Preheat oven to 375 degrees F.

In medium bowl, combine sugar and corn starch.  Add eggs, beating well after each addition.

Stir in butter, corn syrup and almond extract.  Mix in apples and almonds.

Pour into pie crust.

Garnish with apple slices overlapped in a circle around edge of pie.  Sprinkle center with
  almonds.

Sprinkle reserved sugar over top (add cinnamon to the sugar if you'd like).

Bake at 375F for 50 minutes or until center of pie is set.

Cool completely on wire rack.  Store in refrigerator.

Easy Mother's Day Sugar Pie
 
      1 ea 9 inch Pie Shell, unbaked
      1 c  Brown Sugar
      3 tb All Purpose Flour
      1 c  Evaporated Milk
           Whipped cream for topping
 
Preheat oven to 400 degrees F.

In a medium bowl, mix sugar and flour well together. Add evaporated milk and mix with electric beater for 1 minute at medium speed, until mixture thickens slightly and lightens in colour.

Pour into prepared pie shell.

Bake for 10 minutes, then lower temperature to 350 degrees and continue baking for 20 - 35 minutes or until filling is firm.

Cool and serve with whipped cream.

Sweet Potato Pie
 
      4 tb butter
    1/2 c  sugar
      3 tb lemon juice
      1 tb grated lemon rind
      3 ea eggs, separated
    1/4 ts cinnamon
      2 c  mashed cooked sweet potato
      1 c  whole milk
      1 ea unbaked pastry shell
Plain Pastry:
      2 c  sifted flour
    3/4 ts salt
    2/3 c  shortening
      4 tb cold water
 
Cream butter until soft, add sugar gradually and continue to cream until sugar is well blended.  Add lemon juice and lemon rind.  Add beaten egg yolks, cinnamon, sweet potatoes and milk.  Mix thoroughly. Fold in stiffly beaten egg whites.

Pour in pastry-lined 9" pie plate.  Bake at 425 degrees F. for about 10 minutes, then lower temperature to 350 and continue baking for 40 minutes longer.

For Plain Pastry:
Sift flour and salt together and cut in shortening with a pastry blender or a fork. Add water gradually until mixture will hold together. Divide dough into 2 parts.

Roll out on floured board to desired size. Do not stretch when placing in pie plate.

Makes 2-9" shells or 1-9" 2-crust pie.

Chocolate Cream Pie

      3 oz cream cheese, softened
      2 c  sugar
      1 c  semi-sweet chocolate pieces
    1/3 c  milk
      1 c  whipping cream
      1 ea graham cracker pie crust*
Graham Cracker Pie Crust:
      2 tb honey
    1/4 c  butter
  1 2/3 c  graham cracker crumbs

*Baked and cooled.
Beat together cream cheese and sugar; set aside.  Heat chocolate and milk over low heat, stirring until melted; remove from heat.

In a separate bowl, whip cream until soft mounds hold their shape.  Beat in cream cheese   mixture only until blended.  Beat in chocolate mixture only until color is uniform.  Turn into 9-inch baked pie shell.  Chill at least 2 hours before serving.

Garnish with shaved chocolate if desired.

For Graham Cracker Pie Crust:
Melt honey and butter together.  Mix in graham cracker crumbs. Press in an even layer over sides and bottom of oiled 9-inch pie pan.

Bake at 350 degrees for 9-12 minutes.  Let cool before filling. Makes 1 pie shell.

Easy Mother's Day Blueberry Pie
 
    1/2 c  sugar
    1/4 c  flour
           juice and zest of 1 lemon
 1 1/2 pt blueberries
 
      2 frozen pie crusts
 
Preheat oven to 350 degrees F.

Mix together the sugar, flour, lemon juice and zest; gently fold in the blueberries.

Pour into pie crust.  Cover with the other crust. Flute edges and cut slits.

Bake for about 45-50 minutes, covering the edges with aluminum foil when they get brown.

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