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7 Mother's Day Pies Recipes

7 Mother's Day Pies Recipes is a pies recipe made with Unbleached Flour Sifted, Salt, Semi Sweet Chocolate Grated, Cold Water, and Sugar. Scale it up or down for the number of people at the table.

Ingredients

• 1 cup
• 1/4 tsp
• 1/2 oz
• 2 tbsp
• 1/4 cup
• 1/4 tsp
• 1 cup
• 3 oz
• 1/2 tsp
• 1/4 tsp
• 1/4 cup
• 1 cup
• 1/2 oz
• 1 1/2 cup
• 2 cup
• 1 cup
• 1/8 tsp
• 1/2 cup
• 1 cup
• 1 tsp
• 1 1/4 cup
• 3/4 tsp
• 1/4 tsp
• 1/3 cup
• 1 cup
• 1 cup
• 1 tbsp
• 8 oz
• 1 cup
• 1/8 tsp
• 2 tbsp
• 1/4 cup
• 4 oz
• 1/2 cup
• 1/2 cup
• 1 cup
• 1/2 cup
• 1/2 cup

Method (preview)

1. 1

   Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form.

2. 2

   Add the chocolate and water, tossing with a fork, until the dough forms.

3. 3

   Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle.

4. 4

   Fold the extra under the edge of the crust to from a ridge.

5. 5

   Bake at 400 degrees F for 12 minutes or until a golden brown.

6. 6

   Cool on a rack.

7. 7

   Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan.

8. 8

   Stir in the milk and slightly beaten egg yolks.

9. 9

   Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves.

10. 10

    Remove from the heat and stir in the vanilla.

11. 11

    Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites.

12. 12

    Remove the chocolate mixture from the refrigerator and set aside

13. 13

    Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed.

14. 14

    Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition.

15. 15

    Continue beating until stiff, glossy peaks form when the beaters are slowly lifted.

16. 16

    When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed.

17. 17

    Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream.

18. 18

    Chill in the refrigerator until the mixture mounds well when spooned.

19. 19

    Turn into the chocolate pie shell.

20. 20

    Chill in the refrigerator for 2 hours or until set.

21. 21

    To serve, decorate the pie with puffs of sweetened whipped cream. Grate and sprinkle the chocolate over the whipped cream.

22. 22

    Melt margarine in small sauce pan.

23. 23

    Remove from heat; stir in crushed cookies.

24. 24

    Press mixture evenly in bottom and up sides of a 9 inch pie pan; refrigerate.

25. 25

    In a large bowl combine the pumpkin, ice cream, sugar, pumpkin pie spice, and salt.; blend until smooth. Fold whipped topping into pumpkin mixture.

26. 26

    Pour into pie crust lined pan. Freeze for several hours or until firm. (For longer storage, cover tightly with foil)

27. 27

    Before serving let stand at room temperature at least 15 minutes. Garnish as desired.

28. 28

    Cream butter or margarine and sugar in large bowl until light and fluffy.

29. 29

    Add egg and vanilla; beat well.

30. 30

    In a separate bowl combine flour, cocoa, baking soda, and salt; add to creamed mixture.

31. 31

    Shape into two 1 1/2-inch thick rolls. Wrap in waxed paper and plastic wrap; chill several hours or overnight.

32. 32

    Cut 1 roll into 1/8-inch slices; arrange with edges barely touching on bottom and up sides of a greased 9-inch glass pie plate.

33. 33

    Break chocolate bar into pieces; place in a glass bowl.

34. 34

    Add milk and miniature marshmallows.

35. 35

    Microwave on high (full power) until chocolate and marshmallows are melted and mixture is thick and smooth, about 3-4 minutes; cool.

36. 36

    Whip cream until stiff; fold into chocolate mixture. Spoon into crust. Cover and chill.

37. 37

    Slice roll 1/4-inch thick.

38. 38

    Place 10 cookies on waxed paper in circular formation.

39. 39

    Cookies will continue to cook after removal from microwave.

40. 40

    Cool.

41. 41

    Mix sugar, vanilla and cream cheese together. Stir in sour cream, then mix it slowly in blender. Add the Cool Whip.

42. 42

    Spread the cheese mixture evenly in graham pie crusts, then spread pie filling on top. Chill approximately 2 hours before serving.

43. 43

    Beat egg yolks until lemon colored.Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens.Cool.

44. 44

    Beat egg whites until stiff.

45. 45

    Combine maple mixture,egg whites, and 2/3 of the Kool Whip, using a folding motion.

46. 46

    Fold in 3/4 cup of the nut meats.

47. 47

    Scrape into baked pie shell.

48. 48

    Cover with remaining whipped topping.

49. 49

    Sprinkle with remaining nut meats and chocolate shavings.

50. 50

    Freeze for a minimum of four hours.

51. 51

    Preheat oven to 350F. Grease 9 x 1 1/4" pie plate.

52. 52

    Beat eggs, margarine and chocolate till smooth, 10 seconds in blender on high or 30 seconds with hand beater.

53. 53

    Add brown sugar, Bisquick and granulated sugar.

54. 54

    Beat till smooth, 1 minute in blender on high (stopping occasionally to scrape down sides) or 2 minutes with hand beater.

55. 55

    Pour into plate; sprinkle with nuts. Bake till knife inserted in centre comes out clean; about 35 minutes. Cool.

56. 56

    Peeled, cooked, and then mashed.

57. 57

    Combine the sweet potatoes, sugar, flour, butter, egg and almond extract in a large mixing bowl; beat at medium speed of electric mixer until well blended.

58. 58

    Spoon mixture into a 9-inch pie plate.

59. 59

    Bake at 450 degrees F. for 25 minutes or until lightly browned.

60. 60

    Serve warm or cool with a dollop of whipped cream.