Today I have a guest post from Susan Colburn, a self-proclaimed social media addict who is working on breaking into the food media biz. Today she is sharing 4 quick and easy Valentine’s Day desserts to bake up for your Sweetheart! Keep your eyes out for Sue- she may be the next food television star! You can contact Sue at SusanColburn@gmx.com with your foodie questions. Thank you Sue!
If you’re looking for Valentine’s Day dessert recipes that will delight your lover, these Valentine’s Day pies serve as the ideal aphrodisiac for the perfect evening. From fruit-filling aficionados to self-proclaimed chocoholics, there is a perfect pie for everyone. Satisfy your cutie pie’s sweet tooth this year with pastry-surrounded goodness—they will love you for it!
1) Turtle-Chunk Paradise Pie
24 Oreo cookies, finely crushed (about 2 cups)
1/4 cup (1/2 stick) margarine, melted
20 caramel cubes
1/4 cup half-and-half
1-1/2 cups pecan pieces, toasted
3 squares semi-sweet chocolate, divided
Preheat oven to 350°F. Mix cookie crumbs and margarine in 9-inch pie plate. Press firmly onto bottom and up side of pie plate. Bake 10 minutes; cool.
Place caramels and half-and-half in medium microwaveable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after 1-1/2 minutes. Stir in pecans; spread into crust. Refrigerate 10 minutes or until set. Chop 2 of the chocolate squares; sprinkle over caramel layer in crust.
Melt remaining chocolate square in separate microwaveable bowl. Microwave on HIGH 30 seconds; stir until chocolate is completely melted. Drizzle over pie. Refrigerate 1 hour or until chocolate is firm.
2) Beloved Strawberry Pie
Pastry for 2-crust 9-inch pie
1 egg, lightly beaten
1 Tbsp. water
1 Tbsp. sugar
1 pkg. (4-serving size) strawberry-flavored gelatin
1 pkg. (4-serving size) vanilla-flavored pudding
1-1/4 cups water
3 cups strawberries, hulled, halved
Preheat oven to 450°F. Place half of the pastry on lightly floured surface; roll out to 11-inch circle. Place in 9-inch pie plate, allowing a 1-inch overhang. Turn under edge; flute. Pierce pastry shell with fork. Bake 12 to 15 minutes or until lightly browned. Cool on wire rack.
Meanwhile, reduce oven temperature to 425°F. Roll out remaining pastry to 1/8-inch thickness. Cut into heart shapes with cookie cutter. Place on ungreased baking sheet. Beat egg with 1 Tbsp. water. Brush over pastry hearts; sprinkle with sugar. Bake 8 minutes or until lightly browned. Cool.
Mix dry gelatin, dry pudding mix and 1-1/4 cups water in medium saucepan until well blended. Bring just to boil on high heat, stirring constantly. Remove from heat. Let stand 5 minutes. Arrange strawberries, cut sides down, in pastry shell. Cover with gelatin mixture. Refrigerate 4 hours or until set. Top with pastry hearts just before serving.
3) Better-than-Kisses Cherry Pie
1 pkg. (8 oz.) cream cheese, softened
1/3 cup sugar
1 tub (8 oz.) whipped topping, thawed, divided
1 cup cherry pie filling
1 graham pie crust (6 oz.)
Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently stir in 2 cups of the whipped topping.
Add pie filling. Cut through batter with knife several times for marble effect.
Pour into crust; spread with remaining whipped topping. Freeze at least 3 hours or overnight. Let stand 10 minutes before cutting into 8 slices.
4) Creamy-Delicious Chocolate Pie
1-3/4 cups cold milk
2 pkg. (4-serving size each) chocolate instant pudding
1 tub (8 oz.) whipped topping, thawed
1 Oreo pie crust (6 oz.)
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in whipped topping.
Spoon into crust.
Refrigerate 4 hours or until set.
*All pies should be stored in the refrigerator.
Disclaimer: I was compensated to place this post.