By now I am sure that everyone has read my goal, nay, my steadfast promise to myself that I am not cooking up a monstrous dinner this weekend for Easter or in fact even for tonight, Good Friday. Thanks to the Four Points Sheraton here in Edmonton I don’t even have to make an Easter brunch for my family this Easter Sunday. We are getting up, questing for chocolate and then taking off for a noon brunch filled with bunnies, magic and me not cooking.
I’m not sure why I am so set on no cooking but it might have to do with a few things. The first would be this past Christmas, where I was decidedly ill with the worst strep throat I have had in a decade. I didn’t feel up to eating until Boxing Day, in fact I couldn’t even taste the food until that evening. I still managed to put on Christmas breakfast and dinner for my entire family – with help from my mom and sister- but the feeling of being so incredibly worn out and not enjoying the holiday as I usually do still lingers.
The other might be the residual effect of running the Cook Off as well, I still am in GO mode, there are loose ends to tie up, plates that needed engraving with the winners names, thank you presents to drop off and emails/phone calls to answer. I would like to just relax and enjoy this holiday instead of slaving over a hot stove.
That doesn’t mean however, that other people don’t need baking and cooking ideas for this weekend.
So if – and a big if- I decided to give up my idea of not cooking this Easter weekend and start baking up pies for Easter Sunday, these five pies that I have chosen out of my PieDay archives would be on my hit list. Click on the links to get the recipes.
I’ll start with my newly found favorite, Raisin Pie. I love the lemony zip that this one has and it’s pictured at the top of this post.
Next is my frozen favorite, Andes Mint Chocolate Mousse Pie. Everything about this pie is perfect. Chocolate, ice cream and mint a trifecta of mouth-watering deliciousness. I’ve put the recipe below.
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Andes Mint Chocolate Mousse Pie
- Prep Time
- 25 minutes
- Total Time
- 25 minutes
- Karlynn Johnston
- 2 cups softened vanilla
- 2 cups Andes Creme de Menthe baking chips
- 1 1/2 cups whipping cream to be divided
- 2 egg yolks
- 1 9 inch homemade chocolate wafer crust
- 1 1/4 cups chocolate baking crumbs
- 1/4 cup melted butter
- You can pre-buy a crust for this, but the only thing I didn't quite understand is how this recipe would fit into those shallow pre-made pies. I used my 9 inch deep dish pie plate and this fits perfectly. So in my version, make your own crust.Take the crumbs and melted butter and combine. Press into your 9 inch pie plate, creating a bottom and sides. Put into the fridge to firm up while you make the rest of the pie.Take 1/2 cup of the chips and mix into your softened ice cream then spread onto your pie crust. Place this into the freezer.Melt the rest of your baking chips in a saucepan over medium heat with 1/2 cup whipped cream,stirring constantly. Remove from the heat and then stir in the egg yolks well. Place back onto the stove and heat for another 3-5 minutes, until the mixture started to thicken, stirring it every now and them. It's really important NOT to let this mixture boil at this point.Remove from the heat and cool to room temperature.Whip the last cup of whipping cream until stiff peaks form and then fold into the chocolate mixture. This is why you absolutely cannot have that mixture warm but still need it fairly fluid, you have to incorporate it but if it's the least bit hot, it won't work and things start melting and it's so very, very sad so don't do it.Once it's folded in all beautifully, you have completed your mousse! Spread over the ice cream in the crust and then place it back into the freezer for a solid 4 hours.When you are going to serve it, let it stand at room temperature for 10 minutes, but this depends on if you use homemade ice cream or not. My homemade ice cream softens MUCH faster than store-bough
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
We eat pumpkin pie literally all year-long. We don’t save it for Thanksgiving or wait until the fall, this is Mike’s #1 favorite pie and it’s almost always on the table for any holiday at any given time.
Blueberry lemon pie. There’s nothing I like better than pairing blueberry with lemon, my favorite flavor in the world. This make what can be almost tasteless – sorry blueberry pie lovers- into something with another tangy dimension to it.
And last but not least, a fast, Cool Whip filled, junky awesome peanut butter pie. It’s evil. It’s loaded with everything bad for you but it’s fast, easy and sure to please everyone.
So there you have it. If I was making the deluxe dinner this weekend, one of these 5 pies would be on the menu. Most likely the Andes chocolate mint one, since the mere picture of it is making me want ice cream for breakfast at this very moment.
Have a lovely Good Friday and a fabulous Easter Weekend full of friends and family!
The Maybe I Could Put Ice Cream In My Coffee Magpie