St Patricks Day Pie Recipes

LEMON CHESS PIE

Steps:

• Preheat oven to 350°. Unroll crust on a lightly floured surface. Transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond edge of plate; flute edge., In a large bowl, beat eggs for 3 minutes. Gradually add sugar; beat until mixture becomes thick and lemon-colored, 2 minutes. Beat in the lemon juice, butter, cornmeal, flour and salt. , Pour into pastry crust. Bake until a knife inserted in the center comes out clean, 35-40 minutes. Cool on a wire rack for 1 hour. Refrigerate before serving, 3 hours.

ST PATRICK'S PIE

Steps:

• Peel potatoes and cut into cubes about 2 inches, and boil till fork tender but not mushy, drain and allow to dry off a bit you don't want them to wet, and set aside.
• Make pastry and put in the fridge for 20-30 minutes to rest.
• Heat the oven to 350f or 170c.
• Roll out pastry leaving enough aside for the lid between two sheets of greasproof paper and line a 8 inch pie dish with the pastry.
• In a bowl mix the cooled potato, diced cornbeef, onion and the seasonings together, turn over rather than stir to mix.
• put mix in the pie dish and roll out your lid as before wet the edge of the pie and crimp the edges together.
• whisk up the egg and gently brush over the top of your pie and cut two slits in the lid about 1/2 inch each, Ilike to grind a wee bit of sea salt on top.
• bake in the oven for about 20 -30 minutes or untill done.
• serve with steamed cabbage and good gravy and enjoy.

ST. PATRICK'S DAY PIE

Steps:

• 1. Spread 1/3 c of chocolate syrup on the bottom of the pie crust. Place in the freezer for 10 to 15 minutes while ice cream is softening.
• 2. Blend ice cream and cool whip together. Pour into pie crust and smooth with a spatula. Place in freezer for 30 minutes.
• 3. Garnish with whip cream, syrup, and chocolate chips. Place in freezer for 4 hours to overnight.