Halloween Pie Food

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HALLOWEEN PIE



Halloween Pie image

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

1 chocolate wafer pie crust (9 inch)
1 (3 1/2 ounce) package orange gelatin
1 cup boiling water
1/2 cup sugar
2 tablespoons orange juice
2 teaspoons grated orange rind
1 can evaporated milk, chilled ((160 mL tin))
1 tablespoon Grand Marnier

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

HALLOWEEN WHOOPIE PIES



Halloween Whoopie Pies image

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

1 1/2 cups all-purpose flour, (spooned and leveled)
1/2 cup unsweetened cocoa powder (spooned and leveled)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 large egg
1 cup unsweetened applesauce
1/2 teaspoon pure vanilla extract
1 cup confectioners' sugar
Orange nonpareils or sanding sugar, for decoration

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 APPLE & STRAWBERRY PIE



Halloween apple & strawberry pie image

Make this fruity pie as a Halloween treat. Puff pastry is filled with strawberry jam and apple then decorated with icing eyes for an Egyptian 'mummy' effect

Provided by Lulu Grimes

Categories     Dessert, Treat

Time 40m

Number Of Ingredients 7

plain flour , for dusting
500g all-butter puff pastry
6 tbsp whole-fruit strawberry jam
1 large apple , peeled, cored and thinly sliced
1 egg , beaten
1 tsp golden caster sugar
icing eyes (see tip, below)

Steps:

  • Lightly dust a work surface with flour. Roll out the puff pastry to a 30 x 45cm rectangle, then put it on a large baking sheet lined with baking parchment.
  • Put the pastry in front of you with a short edge nearest to you. Spread the jam in a line down the centre, about 12cm wide, leaving 2cm of pastry at the top and bottom. Arrange the apple slices on top in a thin layer.
  • To make the bandage pattern, lightly mark a 1cm-border around the jam. Cut the pastry edges into 1cm wide strips from the line outwards.
  • Fold the strips of pastry over inwards on both sides, starting from the top until you reach the bottom, making some of them straight and some of them diagonal, so every now and then you can see some jam and apple. Don't worry if they don't look neat - this should look like a mummy. Every now and then you can break off a strip so you can see more filling. Chill for 20 mins. Can be wrapped in cling film and frozen for up to 1 month.
  • Heat oven to 200C/180C fan/gas 6 and put in a baking sheet to heat up. Brush the pastry with the beaten egg and sprinkle with the sugar. Slide the tart on its parchment onto the hot baking sheet. Bake for 20-25 mins or until golden brown on top. Cool for a few mins, then push pairs of icing eyes into the pastry gaps so they look like they're looking out.

Nutrition Facts : Calories 295 calories, Fat 17 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

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