Sweet  Potato  Pie






1 (9 inch) unbaked pie crust

  1 1/2 cup cooked yams or sweet potatoes (mashed)

1 1/4 cup granulated sugar

1/2 cup Butter or margarine (melted)

1/4 cup evaporated milk

3 eggs

1/2 teaspoon ground nutmeg

1 teaspoon vanilla extract






Preheat oven to 350 degrees.


In a food processor combine all ingredients.

Process until well blended.

Pour into unbaked pie shell.


Bake for 50 to 55 minutes or until knife inserted in center

comes out clean and pie is golden-brown.


Let cool and serve.






Fluffy  Lemon  Cream  Pie






1 (9 inch) prepared graham cracker crust. 

2 squares (each 1 oz) bittersweet chocolate, melted

1 envelope (1 tablespoon) unflavored gelatin

1 cup granulated sugar (divided)

pinch of salt

1/2 cup lemon juice

1 tablespoon grated lemon zest

4 eggs (separated)

1/2 cup whipping cream, beaten stiff

Lemon slices to garnish (optional)






Spread melted chocolate evenly over bottom of graham cracker crust.

Set aside until the chocolate that you spread is cool.


Combine gelatin, 1/2 cup sugar, salt, egg yolks and lemon juice in small saucepan.

Cook, stirring constantly, over medium heat for about 6 minutes or until slightly thickened.

(It thickens more on cooling.)

Stir in zest.


Refrigerate just until mixture starts to set, about 30 minutes.


In a large glass or metal bowl, whip egg whites until foamy.

Add sugar gradually, and continue to whip until stiff peaks form.


Fold egg whites and whipped cream into lemon mixture gently but thoroughly.


Pile into pie shell.


Refrigerate for about 2 1/2 hours or until set.


Decorate with lemon slices, if desired.


Store leftover pie in refrigerator.




If you are concerned about raw egg whites, substitute powdered egg whites for fresh.






Orange  Meringue  Pie






1 (9 inch) baked pie crust

1 cup granulated sugar

5 tablespoons all-purpose flour

1/4 teaspoon salt

1 cup warm water

1/2 cup orange juice

3 eggs (separated)

1 tablespoon lemon juice

1 tablespoon butter

1/2 cup sugar (for meringue)

2 tablespoons finely grated orange peel






In a medium saucepan, combine sugar, flour, and salt.

Stir in warm water and orange juice.

Cook over low heat, stirring constantly, until mixture thickens and begins to boil.

Boil gently, stirring, for 1 minute.

Set mixture in top of double boiler and continue cooking for about 10 minutes longer.


Beat egg yolks lightly and then beat about 1/2 cup of the hot mixture into them.

Add the egg yolk mixture back to the hot mixture in top of double boiler, whisking well.

Cook over boiling water for 5 to 7 minutes, stirring constantly.


Remove from double boiler.  Blend in the butter, lemon juice, and orange peel.

Let mixture cool slightly, then pour into pie crust. 


Beat egg whites until frothy.

Slowly add the 1/2 cup sugar and continue beating until stiff peaks form.

Spread meringue over the warm filling, spreading to crust.


Bake for 15 to 18 minutes, or until nicely browned.


Let cool and serve.







 Salem's Den  Salem 2004 and Beyond  

Created by Salem of