Berry cheese tart

11/3 cups oatmeal cookie crumbs

4tablespoons melted butter

8ounces mascarpone cheese

4ounces cream cheese

1/3cup sour cream

6tablespoons sugar

1tablespoons lemon juice

3/4teaspoon vanilla extract

2half-pint containers raspberries

2tablespoons seedless raspberry jam

Mix the cookie crumbs and melted butter thoroughly. Press evenly onto the bottom and sides of a 9-inch tart pan. Chill for at least one hour.

Mix the mascarpone cheese, cream cheese, sour cream, sugar, lemon juice and vanilla extract until smooth and uniform. Spoon the filling into the oatmeal crust and spread it evenly. Chill for at least one hour. Before serving, arrange the berries on top of the tart. Melt the jam and brush lightly on top of the berries. Makes 8 servings.

Butterscotch pie in amaretti crust

1 1/2 cups crushed amaretti cookies

1/4cup ground toasted almonds

6tablespoons melted butter

3cups milk

2/3cup brown sugar

1/3cup cornstarch

1/4teaspoon salt

2egg yolks

2tablespoons butter

1 1/2 teaspoons vanilla extract

3/4cup heavy cream

1teaspoon sugar

Mix the cookie crumbs, toasted almonds and melted butter thoroughly. Press evenly onto the bottom and sides of a 9-inch pie pan.

Heat 21/2 cups of milk in a saucepan over moderate heat for a few minutes until bubbles appear around the edges of the pan.

In a bowl, mix the brown sugar, cornstarch and salt together. Place the egg yolks in a separate small bowl. Add the remaining milk to the brown sugar mixture and whisk the ingredients until they are thoroughly blended. Add this mixture to the saucepan. Heat, stirring constantly for a half minute. Gradually add some of the hot mixture to the egg yolks, stirring them constantly, until about half a cup of the hot mixture has been added. Return the egg yolk mixture to the saucepan. Cook the ingredients, stirring constantly, for a minute or so or until the mixture comes to a boil. Lower the heat and cook, stirring constantly, for 2 minutes.

Remove from the heat and let cool for 3 to 4 minutes. Stir in the butter and vanilla extract. Cover the pan with plastic wrap and refrigerate the filling until it is thoroughly chilled. Pour the filling into the prepared pie shell. Before serving, whip the cream and sugar until the mixture is thick. Spread on top of the pie and serve. Makes 8 servings.

Irish cream pie with chocolate crust

1 1/2 cups chocolate cookie crumbs

6tablespoons melted butter

3/4cup sugar

1/4cup cornstarch

1/4teaspoon salt

21/2 cups milk

3egg yolks

1/2cup Irish Cream liqueur

2tablespoons butter

1/2cup heavy whipping cream

1/2teaspoon sugar

Mix the cookie crumbs and melted butter thoroughly. Press evenly onto the bottom and sides of a deep 9-inch pie pan. Chill for at least one hour.

Combine the sugar, cornstarch and salt in a saucepan. Add the milk gradually, using a whisk to blend the ingredients to a smooth texture.

Cook over moderate heat for a few minutes until the mixture is hot. Gradually add some of the hot mixture to the egg yolks, stirring them constantly, until about half a cup of the hot mixture has been added. Return the egg yolk mixture to the saucepan. Cook the ingredients, stirring constantly, for a minute or so or until the mixture comes to a boil. Lower the heat and cook, stirring constantly, for 2 minutes.

Remove from the heat and let cool for 3 to 4 minutes. Remove the pan from the heat. Stir in the liqueur and the butter. Let the mixture cool for 15 minutes. Stir the mixture and pour it into the crust. Wrap the pie in plastic wrap and refrigerate for at least 2 hours.

Before serving, whip the cream and the 1/2 teaspoon sugar until thick. Spread the whipped cream on top of the filling. Makes 8 servings.