MSG 20174  FROM:     \SVLDEV.SVLDEV.SUSAN        13 NOV 1984, 14:25
           NAME:     COLLINS_SUSAN @SVLDEV  EXP: 21 NOV 1984
           TO:       D cosig [SUPPORT.GREG]
           SUBJECT:  Pumpkin Chiffon Pie
  Hello Fellow Food Lovers,

      Since the holidays are almost upon us, I thought I would send
      along my favorite and very different recipe for pumpkin pie,
      it is a chiffon pie and subsequently very light and luscious.
      I hope you all will enjoy!!

                    PUMPKIN CHIFFON PIE

      CRUST:  40 single Saltine crackers
              1/4 cup sugar
              1 tsp. dry grated orange rind
              1/4 tsp. ground cinnamon
              1/4 tsp. ground mace
              6 Tbls. melted butter or margarine
      With rolling pin, crush crackers into very fine crumbs in plastic
      bag.  (There should be about 1 1/4 cups)  Mix well with sugar,
      orange rind, cinnamon, and mace.  Blend butter into crumb mixture.
      Press crumbs firmly and evenly over bottom and sides of 9" glass
      pie plate, leaving a small standing edge.  Bake 10 minutes in
      350 degree oven.

      FILLING:  1 envelope Knox unflavored gelatine
                3 eggs *separated*
                1/2 cup milk
                1 1/4 cups canned(or cooked, mashed fresh)pumpkin
                1 cup sugar
                1/2 tsp. each: salt, cinnamon, nutmeg, and ginger
      Soften gelatine in 1/4 cup cold water.
      In top of double boiler beat the 3 egg yolks slightly,  Stir in
      milk, pumpkin, 1/2 cup of the sugar, salt and spices.  Cook over
      hot water until thickened.  Add softened gelatine and stir until
      thoroughly dissolved.  Cool about 10 minutes.
      Beat egg whites until fluffy; gradually beat in the other 1/2 cup
      sugar.  Fold into gelatine-pumpkin mixture.  Turn into crust and
      chill until firm.  Serve with sweetened whipped cream.

      Enjoy!!
      Susan Collins

Bourbon Pie (2 x 9" pies) or Grasshopper pie (Mary Ward)
========================================================

CRUST
1 box Nabisco "Famous Chocolate Wafers"  * These are plain chocolate wafers
    (if you can't find these use Oreos)  * These are chocolate wafers with a
1/2 cup butter                           * sugary filling.  Don't know what
                                         * the weight measurement of "a box"
                                         * is.  You can experiment or check
                                         * any other favorite crumb crust
                                         * recipe for details.


Preheat oven to 300 degrees.
Grind or crush wafers until fine.  Reserve 1/8 cup.
Melt butter and mix with remaining crumbs.
Press into 9" pie plates.
Bake 15 minutes and remove to cool.

FILLING
6 egg yolks                          1/2 cup bourbon (or creme de menthe)
7/8 cup sugar                        1 pint whipping cream
1 Tbsp unflavored gelatin

Soak gelatin in 1/2 cup cold water.  (Heat gradually if necessary to
    fully dissolve.)
Beat egg yolks and gradually beat in sugar.
Gradually beat in dissolved gelatin and then bourbon into egg mixture
    and set aside.
Whip cream until stiff.
Fold into egg mixture and let stand 15 minutes.
Stir well to ensure gelatin well distributed (otherwise it will settle
    and you'll have a grainy bottom layer).
Pour into cooled pie shells and top with reserved crumbs.
Chill until set.

NOTE:
Most people have had more exposure to Grasshopper pie.  Try it with
the bourbon and see if you don't like it better (your kids will too --
I've eaten this pie since I was (hic!) quite small).  Rum will also
work, but you may want to make the crust out of graham crackers or
ginger snaps for it.
Printed by: LEHEY_GREG @ESSG
Sent:    21 Nov 86  21:55
From:    KOCHUK_BILL @BUCKEYE
To:      DL.COSIG @ESSG
Subject: COSIG: Cranberry Crunch Pie

Here is a nice, light dessert for the holidays. It is simple to make.

Cranberry Crunch Pie

Unbaked 10" pie crust (9" will do)
8 oz. pkg. cream cheese, softened
2 cans (1 lb. each) whole cranberry sauce
1 cup light brown sugar, packed (divided)
3 Tablespoons cornstarch
1/8 teaspoon salt
1/3 cup sifted all-purpose flour
2 Tablespoons butter (I use margarine)
4 oz. slivered almonds, toasted

Blend crean cheese with 1/2 cup of the cranberry sauce. Spread mixture in
bottom of pie crust. Combine 1/2 cup of the brown sugar, cornstarch and salt.
Blend in remaining cranberry sauce. Spread carefully over cheese layer. Bake
in 375 degree oven for 30 to 35 minutes. Remove from oven.

Meanwhile, combine flour and remaining 1/2 cup brown sugar. Cut in butter
until mixture resembles coarse crumbs. Stir in almonds. Sprinkle mixture over
baked pie. Return to oven and bake 10 to 15 minutes longer or until center
of pie is firm.