1. Stir boiling water into gelatin in a large bowl for 2 minutes or until completely dissolved. Mix cold water and ice to make 1 1/4 cups.
2. Add to gelatin, stirring until slightly thickened. Remove any remaining ice.
3. Stir in whipped topping with wire whisk until smooth. Refrigerate 10 minutes until mixture will mound. Spoon into crust.
4. Refrigerate 4 hours or until firm. Garnish with additional whipped topping and jelly beans, if desired. Store leftover pie in refrigerator.

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1. In a saucepan stir together the brown sugar, the cornstarch, the zest and the juice and add the cranberries, the raisins, and the salt. 2. Bring the mixture to a boil, stirring, and simmer it for 5 minutes or until berries have just burst.
2. Transfer the filling to a bowl and chill it covered for 2 hours or until it is cold.
3. Make the dough:
4. In a bowl stir together the flour, the sugar, the baking powder and the salt; add the butter and blend the mixture until it resemebles meal. 2. In a small bowl whisk together the egg and the water and add the mixture to the flour mixture, stirring w
5. th a fork until the mixture forms a dough.
6. Dust the dough with flour and chill it, wrapped in was paper, for 1 hour.
7. Preheat the oven to 425 degrees. Roll out the dough into a 12 inch round on a lightly floured surface and transfer to a baking sheet. 5. Spoon the filling onto the center of the dough, spreading it into an 8 inch circle, and fold the edges of the dough over it, leaving the center of the filling uncovered.
8. Brush the dough with the egg wash and bake the tart in the middle of the oven, covering the exposed filling loosely with foil after 10 minutes, for 15-20 minutes or until the pastry is golden.
9. Let the tart cool completely on the baking sheet on a rack.

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1. Preheat oven to 375'F. Roll out half of dough & line 9" buttered pie pan.
2. Saute peppers &amo; ham in oil 3 minutes; season with pepper. Whisk 2 eggs & ricotta in large bowl. Spread mixture in pastry shell.
3. Pat spinach dry, sprinkle on top. Sprinkle saute mix over spinach & top with mozzarella. Add basil.
4. Roll out remaining dough & cover pie. Trim edges. Cut 4 vents & brush top with beaten egg.
5. Bake 50-60 minutes, or until golden brown. Set 20 minutes & serve.

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1. Combine all ingredients except pastry and whipped cream in large bowl and beat until well blended.
2. Pour into pastry-lined 9-inch pie pan. Bake at 400 degrees F 45 minutes or until knife inserted near center comes out clean.
3. Top with Honey Whipped Cream, if desired.
4. oney Whipped Cream:
5. eat 1 cup whipping cream until thickened; gradually add 3 tablespoons honey and beat until soft peaks form. Fold in 1 teaspoon vanilla. Makes about 2 cups.

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1. Mix cream cheese and powdered sugar and set aside.
2. Mix pudding and milk, fold in whipped topping.
3. Combine cream cheese mixture and pudding mixture.
4. Layer pudding mixture and Oreo cookies in a casserole pot beginning and ending with cookies. Refrigerate overnight.
   
5. Decorate top with any type of candies or flowers as you wish.
   
   

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1. In a large bowl combine eggs, sugar, flour, salt syrup butter and vanilla; beat until well blended
2. Stir in chopped pecans and pour into precooked, cooled pie shell.
3. Arrange pecan halves ontop of mixture. cover the edges of the pie shell with tin foil and bake about 50 minutes.
4. The edges of the pie filling should feel firm, with the centre still "jiggling" slightly.
   

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General:
Preheat oven to 375

Instructions:

1. In a bowl whisk eggs until pale yellow, stir in all ingredients until well blend.
2. Pour pumpkin mixture into unbaked pie crust shell.
3. Bake for 55 - 60 minutes, or until a toothpick comes out clean when inserted into centre of the pie.

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Ingredients

General:
Preheat oven to 425º

Instructions:

1. Combine all ingredients is a large bowl and beat until smooth.
2. Pour pumpkin mixture into unbaked pie crust shell.
3. Bake for 10 minutes at 425º;reduce heat and cook for 30 minutes or until a toothpick comes out clean when inserted into centre of the pie.

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1. In a double boiler beat egg yolks with milk, brown sugar, cinnnamon, cloves, ginger and salt; simmer for 8 minutes until slightly thickened.
2. In a bowl, sprinkle gelatin over water and let stand for 5 minutes; stir into hot egg mixture and cook stirring frequently for 5 minutes.
3. Remove mixture from heat, tranfer to mixing bowl and stir in pumpkin puree and vanilla; let cool to room temperature
4. In a separate bowl, beat whipped cream until stiff peaks form, adding granulated sugar as you go.
5. Fold into pumpkin mixture and pour into baked pie shell
6. Refrigerate for at least 2 hours or overnight at most.
   

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Looking for some reading material? Try some of these:

Pie and Pastry Bible, Rose Levy Birnbaum The Queen of Pies is a title often bestowed upon Ms. Birnbaum, and with good reason according to her many many fans. This all encompassing book on Pies and Pastries is excellent for beginners to experts alike.

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