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Amaretto-Cherry
Cream Pie
Ingredients
Cream Layer
- 2/3 cup granulated
sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 cups half and half
cream
- 1 cup milk
- 3 egg yolks; lightly
beaten
- 1 tablespoon Golden Crisco
shortening
- 1/2 teaspoon almond
extract
Filling
- 1 can (14 oz) pitted
red tart cherries in water
- 1/2 cup reserved
cherry liquid
- 2/3 cup granulated
sugar
- 2 tablespoons
cornstarch
- 2 tablespoons all
purpose flour
- pinch salt
- 1 tablespoon Amaretto
liqueur
- 1 teaspoon red food
color (optional)
- 1/2 teaspoon fresh
lemon juice
- 1/2 teaspoon vinegar
- 1 tablespoon Golden
Crisco shortening
Topping
- 1 1/2 teaspoons
unflavored gelatin
- 2 tablespoons plus 2
teaspoons water
- 1 1/2 cups whipping
cream
- 6 tablespoons icing
(confectioners) sugar
- 1 teaspoon almond
extract
- 1 1/4 ounce white
chocolate bar with almonds/shaved
- slivered almonds
Method
Prepare and bake a
single crust; cool.
Cream Layer
Combine 2/3 cup granulated sugar, 1/4 cup cornstarch and salt in medium
saucepan. Stir in cream and milk. Cook and stir on medium heat until
mixture comes to a boil. Boil 1 minute. Remove from heat. Stir half of
mixture into beaten egg yolks. Mix well. Return mixture to saucepan. Blend
well. Boil and stir one minute. Remove from heat. Stir in Golden Crisco shortening
and almond extract. Cool to room temperature. Refrigerate.
Filling
Drain cherries, reserving 1/2 cup liquid. Pat cherries with paper towels.
Combine 2/3 cup granulated sugar, 2 tablespoons cornstarch, flour and salt
in medium saucepan. Mix until smooth. Cook and stir on medium heat until
mixture is thickened and clear. Add cherries. Cook and stir on low heat 10
to 15 minutes. Remove from heat. Stir in Amaretto, food coloring, lemon
juice, vinegar and Golden Crisco shortening. Cool to room
temperature.
Topping
Combine gelatin and water in very small saucepan. Cook and stir on low
heat until gelatin dissolves. Cool until warm, but still liquid. Beat
whipping cream in medium bowl at high speed of electric mixer until soft
peaks form. Beat in gelatin slowly. Beat in confectioners sugar and almond
extract.
Assemble Pie
Spread cream layer in cooled pie
crust. Cover with cherry filling. Pipe topping over filling in
decorative fashion. Sprinkle with shaved chocolate and slivered nuts.
Refrigerate
Submitted by: J. Jenkins
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