Sweet Potato Pie- Thanksgiving Style

I made this pie last year for Thanksgiving, and I figured, might as well make it a tradition. Warning: If you make this pie for family or friends, you will become known as the pie lady (or gentleman), even if this is the only pie you've ever made.
Luscious Ingredients:
For the crust:
Preheat oven 400 degrees
1 small box vanilla wafers (or half Ritz, half wafers-very yummy)
1/2 cup sugar
1/2 cup finely chopped pecans
1 stick melted butter

In a food processor, finely chop vanilla wafers, add sugar, and pecans. Mix until resembles a coarse texture, but is smooth. Then, add melted butter. Mix until well incoporated. Press into a deep-dish pie pan and bake for 12 minutes.
For Filling:
1 1/2 cups egg nog
2 cups mashed sweet potatoes (NOT yams, sweet potatoes will be light tannish in color)
3/4 cup brown sugar
3 egg yolks
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1/8 teaspoon ginger
1 envelope unflavored gelatin
2 teaspoons vanilla extract
3 egg whites
1/4 cup granulated sugar
2 cups sweetened whipped cream
fresh mint sprigs (for garnish)
In a saucepan, combine eggnog, sweet potatoes, brown sugar, egg yolks, cinnamon, nutmeg, salt and ginger together. Cook over medium heat for 10 minutes, stirring constantly. Remove pan from heat and add whisk in gelatin until particles dissolve. Add vanilla. Cover filling in refrigerator until cool. Using an electric mixer, beat egg whites until soft peaks form gradually adding 1/4 cup granulated sugar and continue to beat until peaks are stiff. Fold in egg white mixture into cooled sweet potato filling. Spread filling evenly over the crust and refrigerate 1 hour. Put whipped cream on top and garnish with mint leaves. This recipe is adapted from one of Emeril's. It was a BIG hit at our Thanksgiving, people were even requesting it for Christmas.

Thanksgiving

The meal (more on that later):

More importantly the desserts...

Chocolate Mousse Pie
12 oz. chocolate graham crackers, crushed
1/2 cup butter, melted
4 eggs, separated (whites and yolks separated)
2 eggs (not separated)
1 tsp. vanilla
16 oz. semi-sweet chocolate chips
4 cups whipping cream
10 T. powdered sugar
chocolate curls to garnish

Combine crackers and melted butter. Press on bottom and sides of greased springform pan. Chill. Melt chocolate chips in microwave or double broiler.Add whole eggs and mix well. Add yolks and mix well. Add vanilla. In separate bowl beat 2 cups cream until soft peaks form. Add 6 T. of powdered sugar and beat until stiff. In another bowl beat egg whites until stiff. Fold whipped cream and whites into chocolate mixture until well blended. Pour into crust. Put in freezer overnight. Whip remaining cream and 4 T. powdered sugar until stiff to make whipped cream.

Pumpkin Cheesecake

Crust:	1 tsp. vanilla
1 -1/2 cups graham crumbs	1 cup canned pumpkin
5 Tbsp. butter melted	3 eggs
1 Tbsp. sugar	1/2 tsp. cinnamon
Filling:	1/4 tsp. nutmeg
3 - 8oz. pkgs. cream cheese softened	1/4 tsp. allspice
1 cup sugar	Whipped Cream

Mix crust ingredients together, just till coated and crumbly. Press onto the
bottom and 2/3 up the sides of an 8" springform pan. Bake for 5 minutes at
350. Set aside. Combine cheese, sugar and vanilla in large bowl, mix until
smooth with an electric mixer. add pumpkin eggs,and spices, beat till smooth
and creamy. Pour into the crust. Bake for 60-70 minutes or till the top turns a
bit darker. Remove from oven and allow to come to room temperature, then
refrigerate. After it has thoroughly chilled, remove the pan sides and cut.
Serve with whipped cream.