Egg Nog Pie

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1 1/2 tsp gelatin
1 Tbl cold water
3 egg yolks
2/3 cup sugar
pinch salt
1 tsp vanilla
2 Tbl milk
3 egg whites
1/2 cup cream, whipped
2-4 Tbl rum

Soak the gelatin in cold water.
Beat the egg yolks and add 1/3 cup sugar, salt, vanilla, and milk.
Cook over low heat until thick, then add the gelatin mixture to the hot custard.
Stir until dissolved.
Beat the egg whites until stiff. Gradual beat in 1/3 cup sugar.
Fold the custard mixture into the egg whites.
Set aside to cool, then fold in the whipped cream and rum.
Pour into a graham cracker crust or a pre-cooked pie shell.
Sprinkle with nutmeg and enjoy!!!

Chantilly Chocolate Tart from Molly Whitcomb

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This is a really yummy tart, and when I make it everyone eats it right up and I hardly get any. I think I should also make a little one and hide it, just for myself.

crust:
1 cup flour
1/4 tsp salt
6 Tbls butter
1 1/2 Tbls shortening
2 Tbls iced water

In a sturdy mixing bowl or in a food processor combine the flour and salt.
Cut in the butter and shortening until it looks like coarse cornmeal,
Blend in the ice water thuroughly but not to the point of looking doughy. It should still look like flour.
If using the food processor, dump the mixture into a bowl.
Smush the dough to for a solid mass.
Form into a ball, wrap in plastic wrap, flatten to a disc, and chill in refrigerator for 15 minutes or so.

Preheat oven to 375 degrees.
Roll out the dough and place in a 8 or 9 inch tart dish.
Tuck in the extra bits, leaving a bit sticking up above the dish, and crimp.
The reason for leaving the dough a bit above the dish is because when you blind bake the shell it will shrink a bit.
Bake for about 13-15 minutes, till gently browned.
Let cool.

Filling:
50 grams of bittersweet chocolate (this is not an exact science, a little more or a little less is okay)
2/3 cup sugar
3 tablespoons cornflour
pinch of salt
1 2/3 cups milk, any kind you like (rich milk is nice)
3 egg yolks
1/2 tsp vanilla

In a saucepan (copper is great) combine the sugar, cornflour, and salt and give it a good stir to combine.
Chop up the chocolate and add to pan.
Stir in the milk and cook on medium heat until the mixture comes to a boil, stirring all the while, as you don't want the milk to be stuck on the bottom of the pan.
Remove from heat and use a bit of the mixture to temper the egg yolks.
Return to heat and quickly stir in the yolks and bring back to a boil. This should take no time at all.
Turn off the heat and stir in the vanilla and pour into the prebaked tart shell.
Instead of vanilla one could stir in a bit of brandy or cointreau or ......
Let cool down a bit, and then chill in fridge. You can cover with plastic wrap or waxed paper if you like.

To serve:

Whip up 1 cup whipping cream and 1 Tbls sugar until a lovely stiffness, but not butter.
Stir in a little vanilla, and then spread cream over the cooled tart.

Miriam's Fruit Cocktail Pie from Nancy Danner Heminway

I think we all have memories of Mom suddenly learning that we had company coming for supper in less than an hour, and how she could make a meal from absolutely nothing!  One of our favorite desserts was Fruit Cocktail Pie hot from the oven with a sweet dollop of whipped cream.

1 16 oz. can of fruit cocktail in syrup, drained

1 cup flour

1 cup sugar

1 tsp baking soda

1/2 tsp salt (or less MW)

1 egg

1/2 cup coarsely broken walnuts

1/4 cup brown sugar

sweetened whipped cream (optional)

Preheat the oven to 325 degrees.

Butter a 9 inch pie plate.

Drain the fruit cocktail, saving the syrup.

By hand gently mix the flour, sugar, baking soda, salt, and the egg.  Add the drained fruit cocktail and lightly mix until all the ingredients are moistened.  Add a little of the saved syrup, if needed.

Sprinkle some of the nuts over the bottom of the pie plate.

Pour the batter on top of the nuts.

Combine the remaining nuts and brown sugar, and sprinkle on top of the batter.

Bake for 45 minutes.

whipped cream:

1 cup of whipping cream

2 Tbls of sugar

1/2 tsp vanilla

Combine and whipped until desired thickness.

I know that Mom likes her whipped cream sloppy (Molly W)