Best Valentines Pie Recipes

VALENTINE'S DAY COOKIE PIE

Steps:

• Preheat oven to 350 degrees (F). Light spray a 9" pie plate with non-stick baking spray; set aside.
• In a large bowl add the melted butter, brown sugar, and granulated sugar; beat well until combined. Beat in the egg, egg yolks, and vanilla. Add in the flour, cornstarch, and salt and mix until just combined. Be sure not to over mix here! Fold in the M&M's and chopped peanut butter cups. Spread the mixture into the prepared pie plate. Top with additional M&M's and peanut butter hearts, if desired. Bake for 38 to 40 minutes, or until the top is golden brown, the edges are completely set, and the center of the pie is only slightly jiggly. If your cookie begins to look too dark, you can place a piece of tin foil over the top until it's done baking.
• Place pie on a wire rack to cool for at least one hour before slicing and serving.

~ VALENTINE CHERRY CREAM PIE ~

Steps:

• 1. Preheat oven to 425 degree F. Roll out your pie crust and place in a pie plate, I used my deep dish plate. Could probably use a store bought crust just as easily. Spread pie filling evenly in crust. Bake for 15 minutes. While baking, make cream cheese mixture.
• 2. In a medium bowl, beat cream cheese until fluffy, beat in the sugar, eggs and vanilla until creamy and well blended.
• 3. Remove pie from oven , reduce oven to 375 degree and spread cream cheese mixture carefully over hot pie filling. Place back into oven and bake another 30 minutes. Middle of pie will look under baked and a little jiggly. Remove from oven and cool. Chill in refrigerator at least a couple hours before serving.
• 4. Right before serving, spread a light layer of sour cream over the top, believe me its good. Sprinkle with cinnamon and indulge. It's delicious!

RASPBERRY PIE RECIPE FOR VALENTINE'S DAY

Steps:

• 1. PIE CRUST
• 2. In a small, heavy bottomed sauce pan, heat the preserves until the jam part becomes liquid. Mix in cornstarch.
• 3. When thickened slightly, spread into bottom of the blind-baked, cooled pie shell.
• 4. Set aside. Allow perserves to gel. They will be tacky to the touch.
• 5. CREAM PIE FILLING
• 6. Line up premeasured ingredients next to the stove.
• 7. In a medium sized heavy bottomed sauce pan, whisk dry ingredients.
• 8. Add milk, whisking to make sure all dry ingredients are dissolved.
• 9. Place sauce pan over medium flame. Stir constantly until thickened. It will take between 5 and 8 minutes for the milk mixture to become as thick as homemade cream gravy.
• 10. Remove from the flame. With a ladle, mix about 1/3 of the thickened milk mixture into the beaten egg yolks.
• 11. Once mixed, add back to the the milk mixture. Return to flame.
• 12. Boil for one minute, stirring constantly. Remove from flame.
• 13. Add butter and vanilla extract. Stir until mixed.
• 14. Allow mixture to become tepid. Pour carefully over preserve-coated pie shell, taking care not to smear preserves up into the filling. Allow to cool to room temperature. The filling will not be set.
• 15. TOPPING:
• 16. Cover the top of the pie filling with raspberries pointed side up in rows.
• 17. Melt the chocolate and shortening in a heavy bottomed sauce pan. Mix until completely melted.
• 18. Dip a fork into the chocolate mix, coating the tines. Drizzle the chocolate over the rasperries in a pretty pattern.
• 19. Allow the pie to "set" for at least 2 hours, with the last 1/2 hour to 1 hour in the refrigerator.