Lemon Velvet Cream Pie

• 1 tsp unflavored gelatin
• 2 TBS cold water
• 6 egg yolks
• 2 cups sweetened condensed milk
• ¼ cup whipping cream
• ¼ tsp salt
• ¾ cup lemon juice

In a large bowl, combine egg yolks and sweetened condensed milk. Beat ingredients together on high speed for 2 to 3 minutes.

In a small bowl soften gelatin in water for 5 minutes. Heat in microwave for 14 seconds.

Beat in gelatin, whipping cream and salt on low speed. Add lemon juice and beat on low speed for another 30 seconds. Pour into prepared crust. (Use recipe below, or follow the directions for your favorite prepared piecrust).

Bake at 375 for 22 to 25 minutes or until center of pie looks set when shaken. Cool on wire rack for 1 hour. Chill for at least 2 hours.

Top with whipped cream.

Pie Pastry Crust 

• 3¾ cups all-purpose flour
• 1 TBS sugar
• ¾ TBS kosher salt
• ½ tsp. baking powder
• 1 ¾ cups cold unsalted butter
• 2/3cup ice-cold water
• 2 TBS sour cream
• 1 TBS vinegar 

Combine flour, sugar, salt and baking powder. Cut in butter with a pastry blender until butter looks like peas. Combine water, sour cream and vinegar. Add liquid all at once to the flour mixture. Quickly stir to distribute; do not over mix. The dough should be slightly crumbly. Let rest in refrigerator for at least 2 hours or overnight. Divide into 3 portions.

For this pie:

Preheat oven to 375.

Roll out 1 portion of pastry dough to fit the bottom of a pie pan. Fill with beans or pie weights. Place on a baking sheet, and bake for 30 minutes. Carefully remove pan, and bake another 15 minutes. Cool on wire rack.

Grandma Gardner's Strawberry Pie

• 3- egg whites
• 1/2 tsp. Baking Powder 
• 1 c. Sugar
• 10- Saltine soda crackers 
• 1/2 C. Pecans

Beat the 3 eggs white until stiff. Add baking powder & gradually pour in the sugar. Add the smashed soda crakers & fold in the pecans. Butter a 9 inch pie tin & bake for 30 minutes at 300 degrees. Let completely cool & then top with cut up Strawberries.

Ghouled Chiffon Pies

Serves 6

This recipe also can make two 8-inch pies; be sure to leave the crust in the pie plate before adding the filling.

For the Crust

• 32 gingersnaps, coarsely broken
• ¼ cup granulated sugar
• ¼ teaspoon coarse salt
• 4 tablespoons plus 2 teaspoons unsalted butter melted

For the Filling

• 1 envelope unflavored gelatin
• (1 scant tablespoon)
• ¼ cup cold water
• 1 ¼ cups canned pumpkin
• 3 large eggs, separated
• ¾ cup granulated sugar
• ½ cup whole milk
• ¼ teaspoon coarse salt
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• 1/8 teaspoon ground nutmeg

For the Garnish

• ¼ small sugar pumpkin, peeled
• 1 cup water
• 1 ½ cups packed light- brown sugar
• 2 cinnamon sticks
• 1 piece (2 inches long and 1 inch wide peeled fresh ginger, sliced ¼ inches thick

1. Make the crust: Preheat oven to 350. Process gingersnaps, granulated sugar, and salt in a food processor until finely ground. Add butter, and process until combined. Divide mixture among 5 6 inch pie plates, pressing into bottom and up sides. Place on a baking sheet and bake until darkened and firm, 11 to 13 minutes. Let cool for 5 minutes. Using an offset spatula. Carefully unmold the crusts, and return to sheet to cool (crusts can be stored in pie plates in airtight containers for up to 2 days.)

2. Make the filling: Sprinkle gelatin over cold water in a bowl. Let stand until softened about 5 minutes.

3. Combine pumpkin, egg yolk, ¼ cup granulated sugar, milk, salt and spices in a saucepan over medium hear, Cook stirring, until mixture begins to thicken about 8 minutes. Do not boil. Remove from heat. Stir in gelatin mixture until dissolved. Let cool completely.

4. Beat egg whites with a mixer until soft peaks form. Gradually add remaining ½ cups granulated sugar, beating until stiff peaks form. Whish one-third of beaten egg whites into cooled pumpkin mixture. Gently fold in remaining whites (Filling can be refrigerated, covered, and overnight.) Spoon into pie shells, and refrigerate for at least 1 hour (or up to 2 hours.)

5. Make the garnish: Using a vegetable peeler, shave pumpkin into thin, wide ribbons. Bring water, brown sugar cinnamon sticks and ginger to a boil in a saucepan over medium heat. Cook until reduced by half about 5 minutes. Add pumpkin pieces, Reduce heat. Simmer gently until cool completely (Garnish can stand at room temperature for up to 3 hours.) Top each pie with 3 or 4 pumpkin pieces, discarding syrup serve immediately.

Lemon Cream Cheese Pie (or Tarts)

• 2-8” baked pie crusts (or 12 tart shells
Filling:
• 1 ¼ cups sugar
• ¼ cup cornstarch
• 3 eggs beaten and strained
• juice from 2 lemons
• 1 ¼ cups water
• 1 teaspoon vanilla
• yellow food coloring (optional)
Cream Cheese mixture:
• 6 ounces cream cheese
• ¾ cup powdered sugar
• ¾ teaspoon vanilla
• ¾ cup whipping cream, whipped
In a double boiler, mix sugar and cornstarch. Add eggs, lemon juice, and water. Cook until thickened. Remove from heat and add vanilla and a couple drops of yellow food coloring. Cool.
Beat cream cheese until fluffy. Add sugar and vanilla. Beat well. Fold in whipped cream. Fold cooled lemon filling into cream cheese mixture. Place in baked pie crusts or tart shells and serve chilled.