Rum Bisque Pie Heavely Pie Food

HEAVENLY PIE

Steps:

• Whip the egg whites until frothy and then add the cream of tartar, continue beating until the egg whites are very stiff and form peaks.
• Gradually beat in the sugar and continue beating until the whites are stiff and glossy Spread into a 9" pie plate and bake in a 250F oven for 1 hour.
• Filling: Beat the egg yokes until thick.
• Gradually beat in the sugar, add lemon juice& rind with the bit of salt.
• Cook in a double boiler until thick, stirring constantly.
• Whip the cream (have the cream very cold and cool your bowl in the fridge too,) Add a little sugar to the cream, beat until stiff When the crust is completely cooled spread half the whipped cream in the shell, then half the lemon filling, top with remaining whipped cream Put in the fridge for 3-4 hours or overnight.
• Loosely cover the pie in the fridge.

RUM BISQUE PIE

Steps:

• In small bowl, soften gelatin in 3 T. water and 1 T. rum; set aside.
• Bake pie shell as directed on package.
• Lightly toast almonds; set aside.
• In a medium sauce pan, combine egg yolks and 1/2 c sugar. Mix until blended.
• Add salt and milk to sauce pan, cooking over a low heat while stirring constantly until thickened and smooth. Be sure not to over cook. Remove from heat.
• Add gelatin, 1 t. vanilla, and macaroons stirring well to form custard mixture.
• In separate bowl, beat whipping cream until well thickened.
• Fold whipping cream gently into custard mixture.
• Beat room temperature egg whites in separate bowl adding 2 T sugar until stiff peaks are formed.
• Gently fold egg whites into custard mixture. This does not need to be perfectly folded inches Chill in refrigerator for 10 minutes (this will make it easier while spooning into pie shell).
• Spoon chilled mixture into baked pie shell.
• Garnish with 3/4 tub Cool Whip and toasted almonds.
• Chill in refrigerator 4-6 hours.
• Enjoy.

HEAVENLY CHOCOLATE-BERRY PIE

Steps:

• Preheat oven to 325°F. Mix crumbs, granulated sugar and butter; press firmly onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
• Place 3 oz. chocolate in microwaveable bowl. Microwave on HIGH 1-1/2 min.; stir until chocolate is completely melted. Set aside. Beat cream cheese, brown sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping. Spoon into crust. Refrigerate several hours or overnight.
• Top pie with strawberries just before serving. Place remaining chocolate in microwaveable bowl. Microwave on HIGH 1 min.; stir until chocolate is completely melted. Drizzle over pie. Store leftover pie in refrigerator.