Best Shamrock Pie Recipes
ST. PATRICK'S DAY SHAMROCK PIE
I will warn you, if you dare put this in your mouth, you won't be able to stop! That won't be to great for your health, but I think most of you can indulge in a simple guilty pleasure such as this one. With the recipe comes a story... Once upon a time a fairy and a troll had a child they later named Leonardo, he was short and loved rainbow, gold, and green. He wants this pie! Serve with whipped cream and ice cream. Sprinkles don't hurt either!
Provided by Astrid
Categories Desserts Pies Custard and Cream Pie Recipes Key Lime Pie Recipes
Time 9h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Set a rack in the middle of the oven.
- Stir graham cracker crumbs, butter, and sugar together in a bowl until combined. Press the magical creation into the bottom and sides of a 9-inch pie plate.
- Bake in the preheated oven until set, about 10 minutes. Let crust cool on a wire rack; leave oven on.
- Whisk condensed milk and egg yolks together in a bowl until well combined. Add key lime juice and zest; mix well. Whisk in honey to combine. Add food coloring gradually, whisking until filling is green enough for you. Pour filling over the crust.
- Bake until nearly set, 16 to 18 minutes. Let cool completely on the wire rack so pie can set fully, at least 30 minutes. Cover and refrigerate, 8 hours to overnight.
Nutrition Facts : Calories 327.5 calories, Carbohydrate 43.9 g, Cholesterol 138.2 mg, Fat 15 g, Fiber 0.6 g, Protein 6.3 g, SaturatedFat 8.2 g, Sodium 147.1 mg, Sugar 36.3 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 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
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 SILK PIE
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Prepare pie crust according to package directions for a filled one crust pie. In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth.
- In a large bowl, combine cream cheese, sugar, and flour. Mix with an electric mixer at medium speed until well blended. Add melted chocolate, eggs, and 1/4 cup liqueur. Mix well. Fold in 1 cup whipped topping. Pour filling into the pie shell.
- Bake for 30 to 35 minutes, or until knife inserted in center comes out clean. Cool.
- Combine remaining whipped topping, 1 tablespoon liqueur, and the food coloring. Spread over pie.
Nutrition Facts : Calories 504.5 calories, Carbohydrate 48.4 g, Cholesterol 58.2 mg, Fat 30.4 g, Fiber 1.3 g, Protein 5.7 g, SaturatedFat 13 g, Sodium 358.4 mg, Sugar 22.7 g
SHAMROCK PIE
Here is another goodie I make when I'm in a hurry. You can change the colors up. I sprinkle about 1 cup of coconut on top that I've dyed with green food coloring. I've done red for Christmas. It's fun. Use your imagination. ;)
Provided by Jill Cooks
Categories Pies
Number Of Ingredients 6
Steps:
- 1. Beat together sour cream, cream cheese, sugar and food coloring. Fold in cool whip. Pour into crust and refrigerate overnight. Top with additional cool whip, if desired and put some maraschino cherries on top. (I like to cut mine in half). Don't forget the coconut.
SHAMROCK PIE
I love Lemon pie of any kind..Yumo! This is really a good pie and so pretty too!
Provided by Sandy Williams
Categories Pies
Number Of Ingredients 11
Steps:
- 1. 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 peel and food coloring until smooth. Pour hot mixture into crust.
- 2. 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.
- 3. 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. Yield: 6-8 servings.
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