SHAMROCK PIE
I have been making this pie every St Patricks Day since 1995. This pie is green, and with the white meringue topping looks scumpcious. It goes so well with your corn beef and cabbage, and Irish soda bread, a great finish to a special meal.Comes from Taste of Home.
Provided by Baby Chevelle
Categories Pie
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine sugar, cornstarch and water in a saucepan;stir until smooth.Bring to a boil, stirring constantly. Boil 2 minutes or until thickened.
- Stir a small amount into yolks; return all to the pan.
- Cook and stir 1 minute. Remove from heat; stir in lemon juice, butter, lemon peel and food coloring until smooth.
- Pour into crust.
- MERINGUE.
- Beat egg whites until foamy.
- Gradually add sugar and beat until stiff peaks form.
- Spread over hot filling, sealing to the edges.
- Bake at 350 degrees for 10-15 minutes or until lightly brown. Cool.
Nutrition Facts : Calories 403.3, Fat 14.4, SaturatedFat 4.5, Cholesterol 99.5, Sodium 209.1, Carbohydrate 64.9, Fiber 0.7, Sugar 44.9, Protein 5
SHAMROCK PIE
Guests may wonder if the dessert has been touched by a leprechaun when they see the green layer in my lemon meringue pie. Then, after their first taste, they tell me they feel lucky to be enjoying such a dessert!-Gloria Warczak, Cedarburg, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the sugar and cornstarch. Stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in the lemon juice, butter, lemon zest and food coloring until smooth. Pour hot mixture into crust., In a small bowl, beat egg whites until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust. , Bake at 350° for 10-15 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 307 calories, Fat 10g fat (4g saturated fat), Cholesterol 89mg cholesterol, Sodium 138mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 0 fiber), Protein 3g protein.
SHAMROCK PIE
Guests may wonder if the dessert has been touched by a leprechaun when they see the green layer in my lemon meringue pie. Then, after their first taste, they tell me they feel lucky to be enjoying such a dessert! -Gloria Warczak, Cedarburg, Wisconsin
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Stir a small amount into egg yolks; return all to the pan. Cook and stir for 1 minute. Remove from the heat; stir in the lemon juice, butter, lemon peel and food coloring until smooth. Pour into crust.
- For meringue, beat egg whites until stiff peaks form. Spread over hot filling, sealing to the edges. Bake at 350 degrees F for 10-15 minutes or until lightly brown. Cool.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 48.8 g, Cholesterol 76.8 mg, Fat 9.4 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 147.5 mg, Sugar 33.7 g
SHAMROCK PIE
Guests may wonder if the dessert has been touched by a leprechaun when they see the green layer in my lemon meringue pie. Then, after their first taste, they tell me they feel lucky to be enjoying such a dessert! -Gloria Warczak, Cedarburg, Wisconsin
Provided by Allrecipes Member
Time 30m
Yield 8
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the sugar, cornstarch and water until smooth. Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Stir a small amount into egg yolks; return all to the pan. Cook and stir for 1 minute. Remove from the heat; stir in the lemon juice, butter, lemon peel and food coloring until smooth. Pour into crust.
- For meringue, beat egg whites until stiff peaks form. Spread over hot filling, sealing to the edges. Bake at 350 degrees F for 10-15 minutes or until lightly brown. Cool.
Nutrition Facts : Calories 290.8 calories, Carbohydrate 48.8 g, Cholesterol 76.8 mg, Fat 9.4 g, Fiber 0.5 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 147.5 mg, Sugar 33.7 g
GRASSHOPPER PIE
It's the luckiest happy hour dessert you'll ever make. With a crunchy chocolate cookie crust and a minty mousse filling, this is a treat any mint-chocolate lover will want to eat. Inspired by the classic after-dinner drink, this Grasshopper Pie recipe features the crème de menthe and creme de cacao of a Grasshopper Cocktail, because it wouldn't be a recipe for Grasshopper Pie without the color to match. Top this crème de menthe pie with chocolate shavings and be prepared for oohs and ahhs!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 5h
Yield 8
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In medium bowl, stir crust ingredients until well mixed. Reserve 2 tablespoons crumbs for garnish. Press remaining crumb mixture firmly and evenly against bottom and side of 9-inch glass pie plate. Bake 10 minutes. Cool on cooling rack 15 minutes.
- Meanwhile, in 3-quart saucepan, heat milk and marshmallows over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water and stir mixture until proper consistency.) Gradually stir in crème de menthe and crème de cacao.
- In chilled large bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Gradually increase speed to high and beat until stiff peaks form. Fold marshmallow mixture into whipped cream. Fold in food color.
- Spread filling in cooled baked crust. Sprinkle with reserved crumbs and grated chocolate. Refrigerate about 4 hours or until set. Store covered in refrigerator.
Nutrition Facts : Calories 410, Carbohydrate 46 g, Cholesterol 65 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 29 g, TransFat 1 1/2 g
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