A birthday is a time to celebrate life, so why has the boring, gooey sugar mass called cake become the epitome of birthday symbolism? Is the goal of a birthday to end up in a diabetic sugar coma? Change it up and let pie take its rightful place as king of special-occasion dessert and indulgence. Celebrate with Birthday Pie.
Angel Cheesecake Pie 
1/3 cup sugar
1 envelope unflavored gelatin
1/4 tsp salt
1/2 cup whole milk
1 egg yolk
12 oz. softened cream cheese
1 tbsp lemon juice
1 tsp vanilla
1 egg white
2 tbsp sugar
1 cup whipping cream
2 tbsp powdered sugar
Combine 1/3 cup sugar, gelatin and salt in medium saucepan. Blend in egg yolk and milk and mix well. Cook over medium heat, stirring constantly, until mixture comes to a boil and gelatin is completely dissolved. Remove from heat and blend in cream cheese, lemon juice and vanilla. Beat until fluffy.
Chill in refrigerator until mixture is thickened, but not set. Beat egg white until soft peaks form, then beat in 2 Tbsp. sugar and beat until stiff. Beat cream with powdered sugar until thick. Fold egg whites and cream into cream cheese mixture. Spoon into cooked cookie crust and chill before serving.
White Chocolate Raspberry Pie
Filling:
1 2/3 cups milk
1 tsp unflavored gelatin
1 (3-oz.) pkg. vanilla pudding and pie filling mix (not instant)
3/4 cup white vanilla milk chips
1 cup whipping cream
Topping:
2 cups fresh raspberries
1/4 cup white vanilla milk chips
2 tsp oil
Blind bake pie crust.
In medium heavy saucepan, combine milk and gelatin; mix well.
Let stand 5 minutes.
Stir in pudding mix. Cook over medium heat until mixture comes to a boil, stirring constantly.
Remove from heat and let stand 5 minutes.
Add 3/4 cup vanilla milk chips to pudding mixture; stir until melted.
Place plastic wrap over surface of pudding and refrigerate 1 hour to cool.
In small bowl, beat whipping cream until stiff peaks form.
Fold 1/3 of whipped cream into cooled pudding mixture.
Fold in remaining whipping cream.
Spoon pudding mixture into cooled baked pie shell; spread evenly.
Place raspberries on filling. In small saucepan, heat 1/4 cup vanilla milk chips and oil over very low heat until melted, stirring constantly until smooth. Drizzle over raspberries. Refrigerate at least 3 hours or until serving time.
Frozen Caramel Drizzle Pie
3 tbsp butter
4 ounces shredded coconut
1/2 cup chopped pecans
1 ounces sweetened condensed milk
4 ounces cream cheese, softened
1 cup whipped cream
6 ounces caramel ice cream topping
Place butter in a medium skillet and melt over medium heat.
Add coconut and pecans, stirring to coat. Sauté until coconut and pecans are lightly toasted, about 5 minutes.
Set aside.
Whip together condensed milk and cream cheese until fluffy.
Fold in whipped topping.
Spoon 1/4 of cream cheese mixture into the graham cracker crust.
Drizzle with 1/4 of caramel topping.
Repeat layers with remaining cream cheese mixture and caramel.
Top pie with coconut and pecan mixture.
Freeze overnight.
Bailey's Irish Cream Mousse Pie
3 eggs, separated
1/4 tsp salt
6 ounces Bailey's Irish Cream
1 cup chopped walnuts
8 ounces whipped cream
2 tbsp bittersweet chocolate, shaved
1 Basic 9" Pie Crust (unbaked)
For the custard:
Beat egg yolks until they are lemon-colored.
Add salt and Bailey's, mixing well.
Cook in top of double boiler until yolk mixture thickens.
Cool.
Beat egg whites until stiff.
Fold cooled custard and 2/3 of the whipped cream into the egg whites.
Fold in 3/4 of the nuts.
Spoon the mixture into prepared pie shell, and cover with the remaining whipped topping.
Sprinkle with remaining nuts and chocolate shavings.
Freeze for 4 hours.
Prepare the topping: Mix the 1 tbsp sugar, sour cream, and 1 tbsp Amaretto.
Spoon the mixture over the cheesecake when done and return to the oven for 5 minutes at 500 degrees.
Chill in the refrigerator before serving.
Coconut Pie
4 tablespoons (1/2 stick) butter, melted
2 eggs, beaten
1 tablespoon all-purpose flour
3/4 cup sugar
1 (3 1/2–ounce) can shredded sweetened coconut (about 1 cup)
1 cup milk
1 Basic 9" Pie Crust (unbaked)
Preheat oven to 350 degrees.
In a large bowl, combine melted butter, eggs, flour, sugar, coconut, and milk.
Pour into pie crust.
Bake until firm, about 45 to 60 minutes.
Pina Colada Pie
2 cups sugar
1/4 cup butter, softened
4 eggs
1/4 cup flour
1 can (8-ounces) crushed pineapple, well drained
1 cup coconut
1 tsp vanilla
1 Basic 9" Pie Crust (unbaked)
Preheat oven to 325 degrees.
Combine sugar, butter, eggs, flour, and vanilla.
Stir in pineapple and coconut.
Pour into pie shell and bake one hour in oven.
Cool before cutting.
S’more Pie
1 ounce semisweet chocolate chips
1 can (14 oz. size) sweetened condensed milk
3 cups miniature marshmallows
1 teaspoon vanilla extract
Melt the chocolate chips and marshmallows in a sauce pan over low heat.
Stir in the condensed milk and vanilla.
Let sit for about ten minutes and then stir again and turn off heat. Make sure all the marshmallows and chocolate are melted completely.
Pour the chocolate and marshmallow mix into the pie crust and sprinkle with the remaining graham crackers.
Sundae Pie
1 quart vanilla ice cream
1 small jar Smucker’s strawberry topping
1 package chocolate sundae syrup
1/4 cup chopped peanuts
whipped cream
Maraschino cherries
In a mixing bowl, stir slightly softened ice cream until smooth. Spoon the ice cream into the pie crust and cover with another pie pan (or the inverted plastic lid if the crust is store-bought). Place the pie in the freezer for several hours, until the ice cream hardens.
Remove the pie from the freezer and let stand for 10 minutes to soften. Spoon Smucker's Strawberry Topping onto serving plate. Cut pie and place slice on plate. Garnish generously with Smucker's Chocolate Sundae Syrup, and other toppings as desired. Return unused portion to freezer.
Butterfinger Pie
4 cups vanilla ice cream
3 tbsp corn syrup
3 tbsp creamy peanut butter
1 tbsp milk
1 (2.1-ounce) Butterfinger candy bar -- chopped
Remove ice cream from freezer and let stand at room temperature for 15 minutes to soften.
Spoon half of ice cream into prepared crust.
Combine the corn syrup, peanut butter, and milk in a small bowl, stirring until smooth.
Drizzle half of the peanut butter mixture over the ice cream in crust.
Sprinkle with half of chopped candy bar.
Repeat the procedure with remaining ice cream, peanut butter mixture, and candy bar.
Cover with plastic wrap, and freeze for 3 hours or until firm.
Black Russian Pie
24 lg. marshmallows (or 2 ½ cups small marshmallows)
1/3 cup Kahlua
1 cup whipping cream
1/2 cup cold milk
Pinch of salt
Melt marshmallows with milk in microwave, stirring occasionally. Place in freezer to thicken.
Stir in Kahlua. Beat cream until stiff and fold into mixture.
Pour into pie crust.
Chill 30 minutes. Freeze, if need be.
Amaretto Cheesecake
1 Cinnamon Tart Crust (unbaked)
24 oz cream cheese
4 eggs
1 cup sugar
1/4 cup heavy whipping cream
1/3 cup Amaretto (up to 1/2 cup)
Topping:
8 oz sour cream
1 tbsp Amaretto
1 tbsp plus 1 tsp sugar
Preheat oven to 375 degrees.
Prepare Cinnamon Crust in a 9" springform pan.
Prepare the filling: Beat the cream cheese and 1/3 cup Amaretto until light and fluffy.
Gradually beat in 1 cup sugar and the whipping cream.
Add the eggs one at a time (beating well after each addition).
Pour the mixture into the crust and and bake 45-50 minutes.
