NEW ORLEANS PIES RECIPES

Steps:

• Heat 1 tablespoon oil in a large skillet over medium-low heat; whisk in flour, and cook until flour turns from white to a nutty brown color, 2 to 3 minutes. Stir in onion and cook until transparent, about 5 minutes. Add meats and brown until no longer pink, 10 to 12 minutes; stir in Cajun seasoning and garlic powder; drain fat. Cool to room temperature.
• On a lightly floured surface, roll out the dough to a thickness of 1/4 inch. Use a 5 inch diameter round cookie cutter or cut around a saucer to make a round of dough. Place a heaping tablespoon of meat filling in the center of each round. Fold dough over filling and seal edges closed by pressing with a fork or fingers. Repeat to make 15 pies, re-rolling dough scraps as needed.
• Heat oil for frying in deep fryer to 375 degrees F (190 degrees C).
• Deep fry pies in small batches until golden brown, 3 to 4 minutes. Drain on paper towels. Or bake pies on greased cookie sheets in preheated 350 degree F (175 degrees C) oven 15 to 20 minutes, or until golden brown.

Steps:

• Bake graham cracker crust according to package directions.
• In a saucepan or the base of a double boiler, bring about 3 inches of water to a gentle boil.
• In a heatproof metal bowl or the top of a double boiler, combine the sugar and cornstarch, using a whisk to mix them well.
• Add the half-and-half, egg yolks, and lemon rind and stir well.
• Place the container over the water and adjust the heat to maintain a lively simmer.
• Stir with a whisk until the filling is very warm.
• Stir in the unflavored gelatin and cook, stirring often, until the mixture thickens to the texture of very thick cream.
• Remove from the heat and set aside.
• Allow the mixture to cool to room temperature, and then cover and refrigerate until the mixture is very cold.
• Using an electric mixer, whip the cream until it is very thick and holds fairly firm peaks.
• Add the whipped cream and lemon juice to the filling, and fold gently to combine everything evenly and well.
• Pile the lemon filling into the pie shell and refrigerate until very cold and firm, about 3 hours.
• Serve cold.