Shamrock Pie Food

SHAMROCK PIE

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.

ST. PATRICK'S DAY SHAMROCK PIE

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.

SHAMROCK PIE

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.

TRADITIONAL IRISH SHEPHERD'S PIE

Steps:

• Pre-heat oven to 200C/400°F.
• Saute carrots in the olive oil until starting to get tender.
• Add in the onions and saute for a minute or two then add the meat.
• Season with black pepper and thyme.
• Cook until browned then drain fat.
• Add the butter and peas.
• Sprinkle with flour and stir through.
• Add tomato paste, wine and Worcestershire sauce.
• Let this reduce slightly then add the chicken stock. Allow to reduce down until you have a thick meaty gravy. Season to your taste.
• Remove from heat. Grease an oven proof dish** (9x13 works for me, as does an oval baker) with butter and add the sauce.
• Spoon or pipe the mashed potatoes over top. Brush with egg and sprinkle with Parmesan cheese if using.
• Bake for about 20 minutes or until the potato is nice and browned on top.
• Serve as is or with some crusty bread to mop up that yummy sauce!

SHAMROCK PIE

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.

IRISH PIE

Steps:

• In a greased 3-qt. baking dish, layer the first seven ingredients in the order given. Whisk eggs and milk; pour over the cheese. , Cover and bake at 325° for 55 minutes or until a thermometer reaches 160°. Uncover; bake 10 minutes longer or until lightly browned. Let stand for 10 minutes before serving.

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.

SHAMROCK PIE

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.