Pies And Pastries Recipes

Baked Pastry Shell
1/4 cup sugar
1 envelope unflavored gelatin
1 1/2 cups dairy eggnog
2 slightly beaten egg yolks
1/4 cup rum
2 egg whites
2 tablespoons sugar
3/4 cup whipping cream
Caramel Filigree

For filling, in a medium saucepan combine the sugar and gelatin. Add eggnog and egg yolks. Cook and stir till sugar and gelatin dissolve and mixture thickens slightly and bubbles. Cool 10 minutes; stir in rum. Chill till consistency of corn syrup; stir occasionally. Remove from refrigerator; let stand till partially set (consistency of unbeaten egg whites.
Meanwhile, in a large mixer bowl beat egg whites till soft peaks form (tips curl). Gradually add the remaining 2 tablespoons sugar, beating till stiff peaks form (tips stand straight). Fold egg whites into gelatin mixture.
Beat whipping cream till soft peaks form. Fold cream into eggnog mixture. Chill till the mixture mounds when spooned; pile into baked pastry shell. Chill several hours or until set.
About 1 hour before serving, prepare Caramel Filigree and drizzle atop pie. Pipe additional whipped cream around pie, if desired.
Caramel Filigree: In a heavy 1-quart saucepan heat 1/2 cup sugar over medium-low heat without stirring. When sugar begins to melt, heat and stir constantly till mixture is almost a medium caramel color (syrup will darken after removed from heat). Stir in a few drops of hot water.
Let stand for 1 minute. Using a spoon quickly drizzle the caramelized sugar over the top of the pie till a web of caramel is built up.

Note:

1 deep dish pie shell, baked
1 pkg (3 oz) orange flavored gelatin
2/3 cup boiling orange juice (OJ)
1 cup vanilla ice cream softened
1 can (11 oz) mandarin oranges, drained
1 cup La Creme Whipped Topping, thawed

Dissolve gelatin in boiling OJ. Add ice cream by spoonfuls, blending until dissolved. Chill until _slightly_ thickened. Stir in mandarin oranges. Fold in whipped topping. Pour into pie shell. Freeze until firm, about 2 hours. Remove from freezer 15 minutes before serving.

Note:

3 eggs
2/3 cup sugar
1/2 tsp salt
1/3 cup melted butter
1 cup light corn syrup
1 cup pecan halves (or a little more than a cup of crushed pecans)
1 9" pie crust, baked

Beat eggs, sugar, salt, butter, and syrup with rotary beater. Stir in nuts.
Pour all in crust. Bake 40-50 minutes at 375 F. (Note: It may need to cook longer--bake until the center doesn't "jiggle". It is not a bad idea to cover the pie with aluminum foil to keep the crust from burning--many times it will brown nicely even with the foil; if not, remove the foil for the last 5-10 minutes.)

Note: