Screech Pie Food

NO PIE CRUST SPINACH PIE

Steps:

• Preheat oven to 350 degrees. Over medium high heat, place spinach in a large skillet and pour in 1/2 cup of water. Cover and steam until wilted. Drain spinach and reserve.
• In a medium bowl, Stir together bread crumbs., 1/4 cup Parmesan and butter. Press crumb mixture into even layer in a 9 inch pie plate and chill for 15 minutes.
• In a large bowl, beat together the eggs, ricotta cheese, sour cream, 1/2 cup Parmesan, basil, nutmeg and salt and pepper. Stir in the spinach and mix until well combined. Pour into chilled crust. Top with remaining Parmesan and bake for 45 minutes or until firm. Cool to room temperature before serving.

SCREECH PIE

Steps:

• Preheat oven to 350 degrees F.
• Mix the gingersnaps and the butter and press into a pie pan.
• Bake for 10 minutes.
• Soften the gelatin in 1/4 c milk.
• In the top of a double boiler, mix the sugar, gelatin mixture, remaining milkand egg yolks until well blended.
• Cook over boiling water until mixture is slightly thickened.
• Melt 2 oz chocolate and mix into the gelatin mixture.
• Chill until syrupy.
• Whip evaporated milk until thick.
• Fold Evaporated milk, rum and vanilla into the gelatin mixture.
• Pour into pie shell and chill thoroughly.
• Whip cream and sweeten with 1/4 c sugar.
• Spread over pie.
• Shave the remaining chocolate into curls and sprinkle on top.

SQUASH PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount.
• Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell.
• Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.