Virginia...that is a good recipe..good book...the sauce recipe might be good but it calls for too many egg whites. The orange-carrot cookies are good DH likes them but now you have reminded me about the pie recipe I will have to make it this week. I have had my book for more than 30 yrs.

I finally got around to trying my idea. I didn't bother with making a crust, too hot to turn the oven on, so I decided to double the recipe and call it a pudding...lol I used an 8 oz can of crushed pineapple, 1 1/4 C orange juice and a cup of apricot nectar. Since I didn't need meringue I used whole eggs (beat well). This stuff is very tasty and needs to be chilled. I love it! Sitting here eating the rest tonight while posting this. Only thing I might try when I make the next batch is to add a little grated orange rind, just for stronger flavor. No whip cream on hand or I would be having some on this right now. Nancy

This one uses dried cranberries. Did yours use whole cranberries or cranberry sauce? Here is a link that might be useful: Pecan chocolate cranberry tart

I don't like the mint in mint chocolate chips....again a bit much like turpentine to me...at least the brands I have tried Here's an emeril recipe: The directions for the cookie crust were obviously wrong..Measure ments didn't add up etc...so I didn't include it...add about 1 tablespoon of cream de menth when you add the vanilla and butter. I would use a blind baked crust. 1 cup plus 2 tablespoons sugar 3/4 cup heavy cream, plus 1 3/4 cups 3/4 cup buttermilk 3 1/2 tablespoons cornstarch Pinch salt 4 egg yolks 4 ounces good-quality semisweet chocolate, finely chopped 1 tablespoon butter 3/4 teaspoon vanilla extract 3 tablespoons confectioners' sugar Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-chocolate-cream-pie-recipe.html?oc=linkback Directions 1 (9-inch) Chocolate Cookie Crust, baked, recipe follows In a small saucepan combine sugar, 3/4 cup heavy cream, buttermilk, cornstarch and pinch of salt, and whisk until smooth. Place over medium-high heat, and bring to a boil, whisking from time to time for the sugar and cornstarch to dissolve and the mixture thickens, about 5 minutes. Continue cooking at a low boil for an additional 5 minutes, whisking constantly. In a mixing bowl, beat the egg yolks lightly. Pour 1/2 cup of the hot mixture into the egg yolks and whisk thoroughly. Pour the egg yolk mixture into the saucepan and whisk over the heat until thoroughly combined and very thick, 1 to 2 minutes. Pour the mixture into a mixing bowl, and whisk in the chocolate, butter and vanilla. Continue whisking until thoroughly combined (mixture will be very thick). Cover the mixture with plastic wrap placed directly on the surface and refrigerate until cooled to room temperature, about 30 minutes. Place 1 3/4 cups heavy cream in a chilled mixing bowl and add the confectioners' sugar. Beat until stiff peaks form. Gently fold about 1/4 of the whipped cream into the cool chocolate pudding mixture, then spoon the chocolate mixture into the prepared pie crust and refrigerate until firm and cool, at least 4 hours. Refrigerate the remaining whipped cream until you are ready to serve the pie. When ready to serve, top the pie with the remaining sweetened whipped cream and serve immediately. Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/emerils-chocolate-cream-pie-recipe.html?oc=linkback