HALLOWEEN PIE
Make and share this Halloween Pie recipe from Food.com.
Provided by Lennie
Categories Pie
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Either purchase a prepared chocolate wafer pie crust, or make one: Crush one package chocolate wafer cookies into fine crumbs, mix with 1/3 cup melted margarine, and press all but three tablespoons of the crumb mixture into a ten-inch pie plate.
- To make the filling: Combine the orange jello, boiling water, sugar, orange juice and orange rind (freshly grated, not dried), stirring until the sugar crystals are dissolved.
- Chill in a bowl until this reaches a soft jelly-like consistency.
- Whip the chilled evaporated milk (a small tin, 160 mL in size, not the big one) until it becomes light and frothy.
- Fold this into the jello mixture along with the liqueur.
- Pour into the pie shell, and sprinkle with reserved crumbs, if available.
- Chill for one to two hours before serving.
- This lets the pie set and you'll be able to cut it into slices.
Nutrition Facts : Calories 238.8, Fat 8.7, SaturatedFat 1.9, Cholesterol 0.3, Sodium 245.7, Carbohydrate 39.4, Fiber 0.5, Sugar 29.6, Protein 2.4
MUMMY HAND PIES
This easy, Halloween-inspired recipe can be made ahead and served later as a scary-good party dessert.
Provided by Food Network Kitchen
Categories dessert
Time 55m
Yield 6 hand pies
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Add the pumpkin, sweetened condensed milk, cinnamon, ginger, nutmeg and a pinch of salt to a medium bowl and stir to combine.
- Roll out 1 pie crust on a lightly floured surface with a rolling pin to form a rectangle about 9 inches by 12 inches. Square off the crust with a knife, reserving the scraps for decorating. Cut the pie crust into 6 equal rectangles, each about 3 inches by 6 inches. Transfer to a parchment-lined baking sheet.
- Roll out the other pie crust to the same thickness as the first. Cut into thin strips about 1/4 inch wide and 7 inches long. Repeat with the reserved dough scraps. Transfer the strips to a parchment-lined baking sheet.
- Add 1 heaping tablespoon of the filling to the center of each rectangular crust. Use the back of a spoon to spread out the filling, leaving about a 1/2-inch border around the edges.
- Lightly beat the egg with 1 tablespoon water in a small bowl. Use a pastry brush to brush the edges of the pies with the egg wash. Layer the strips of dough, varying the angle of each strip to create a "mummy" look. Seal the edges with a fork and use a paring knife to trim the overhang. Lightly brush the tops of the hand pies with the egg wash. Add 2 raisins to each hand pie for the eyes.
- Bake, rotating the pan halfway through for even color, until golden brown, 20 to 25 minutes. Cool on a baking rack slightly, about 5 minutes.
- Serve as is or decorate with a simple icing. Combine the confectioners' sugar in a small bowl with 1/2 teaspoon water. Stir until smooth and glossy. Transfer the icing to a resealable plastic bag and snip off the corner. Pipe the icing onto the hand pies using the stripes of pie crust as a guide. Serve.
HALLOWEEN WHOOPIE PIES
The cookies aren't just for Halloween. Make them year-round, using nonpareils in a rainbow of colors.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. In a medium bowl, whisk flour, cocoa, baking soda, baking powder, and salt; set aside.
- In a large bowl, using an electric mixer, beat 1/2 cup butter and brown sugar until light and fluffy. Add egg; beat until smooth. With mixer on low, alternately add flour mixture and applesauce, beginning and ending with flour mixture. Mix just until smooth (do not overmix).
- Drop dough by heaping tablespoons, 2 inches apart, onto two baking sheets. Bake until a toothpick inserted in the center of a cookie comes out clean, 10 to 14 minutes. With a thin metal spatula, immediately transfer cookies to a wire rack; let cool completely.
- Meanwhile, make filling: In a large bowl, using an electric mixer, beat vanilla and remaining 1/2 cup butter until light and fluffy. Gradually add confectioners sugar, beating until smooth.
- Spread bottom of half the cookies with 1 tablespoon filling each; sandwich with remaining cookies, pressing gently so filling oozes out slightly. Sprinkle exposed filling with nonpareils. Let rest 15 minutes to set.
Nutrition Facts : Calories 322 g, Fat 16 g, Fiber 1 g, Protein 3 g
HALLOWEEN MUDPIE
Make and share this Halloween Mudpie recipe from Food.com.
Provided by geekgrrl97
Categories Pie
Time 1h20m
Yield 1-8 serving(s)
Number Of Ingredients 6
Steps:
- Put cookies in a plastic bag and crush with a rolling pin. Empty into a bowl and stir in the melted butter. Press the mixture into a 9 inch pie plate to form a shell and freeze for 20 minutes.
- Meanwhile, soften the ice cream slightly. Drop in a few gummy worms (that's the Halloween part) and spoon into the pie shell. Top with a thick layer of fudge sauce and freeze for at least 1 hour before serving with optional whipped cream. Makes 8 servings.
Nutrition Facts : Calories 2942.3, Fat 135.3, SaturatedFat 66.7, Cholesterol 254.9, Sodium 2398.5, Carbohydrate 410.4, Fiber 15.2, Sugar 249.4, Protein 33.1
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