I love spring colors and any table will look great with one of these three great fruit pies or cheesecakes sitting on it. Imagine servings of all three of these tastefully garnished sitting along an Easter buffet for your family or friends. Not only will it look great but everyone will love the great flavors.

Great Key Lime Pie

1 (5 1/3 oz.) pkg graham crackers, crushed
1/4 c. sugar
1/4 c. butter, plus
2 Tbsps butter, melted
3 egg yolks
1 (14 oz.) can sweetened condensed milk
1/2 c. fresh key lime juice
1/3 c. powdered sugar
1 1/2 tsps lime rind, grated

Combine graham crackers crumbs, sugar and butter and press into pie plate.
Combine egg yolks, condensed milk, lime juice, powdered sugar and rind and spoon into pie crust.
Bake at 325° for 30 minutes. Cool completely on a wire rack and chill for 2 hours.

1 c. whipping cream
1/3 c. powdered sugar

Whip cream and powdered sugar and spoon on top of chilled pie.
Add a thin slice of key lime as a garnish if you like to.


Lemon Cheesecake with Dessert Sauce

1 c. graham cracker crumbs
3 Tbsp. butter, melted
2 (8 oz.) pkgs. Philadelphia cream cheese, softened
1/2 c. sugar
1 Tbsp. lemon juice
1 tsp grated lemon rind
1/2 tsp vanilla
2 eggs, separated

Combine crumbs and butter; press onto bottom of 9 inch springform pan.
Bake at 325 degrees for 10 minutes.
Combine cream cheese, sugar, juice, rind and vanilla, mixing at medium on electric mixer until well blended.
Add egg yolks, one at a time, mixing well after each addition.
Fold in stiffly beaten egg whites; pour over crust.
Bake at 300 degrees for 45 minutes. Set aside to chill and prepare lemon sauce.

Lemon sauce

1/4 c. sugar
1 Tbsp cornstarch
dash salt
1/2 c. water
1 Tbsp. butter
1 tsp finely grated lemon peel
1 Tbsps. lemon juice

In a saucepan, combine sugar, cornstarch and salt.
Stir in 1/2 cup water and cook over medium low heat, stirring constantly, until mixture boils.
Remove from heat and add remaining ingredients.
Stir until butter is melted and mixture is well blended.

Slice cheesecake and place on individual plates. Drizzle with a little lemon sauce and garnish with a sliced lemon and a little fresh mint leaves if desired.

Orange Delight Pie

1 c. heavy cream
1/4 c. cold water
1 pkg unflavored gelatin
6 oz. frozen orange juice concentrate, undiluted
8 oz. cream cheese, softened
3/4 c. confectioners' sugar
2 tsps vanilla extract
2 Tbsps. Grand Marnier
graham cracker pie crust
thin orange slices for garnish

Put the cream into a small saucepan over high heat.
Just before it comes to a boil, put the cold water into a blender and sprinkle in the gelatin, where it should stand for a minute or so.
Add the boiling cream to the blender, process on low until all of the gelatin has dissolved (2-3 min.).
Add the concentrated orange juice, cream cheese, sugar, vanilla, and Grand Marnier; process until it is all well blended.
Chill for 15 to 20 minutes; pour into the graham cracker crust and chill until it firms up.
Garnish with a dollop of whipped cream and orange slices if desired.