Ingredients: |
Ingredients: Filling:
2/3 C sugar
3 TSP flour
3 TBS cornstarch
2 1/2 C milk
3 egg yolks
1 egg
3 TBS butter
1 tsp vanilla
1 tsp almond extract
Chocolate-Cherry Crust:
1 baked 9-inch pie shell
1/2 C semisweet chocolate chips
1 TBS water
1 can (17 oz) pitted sweet cherries, drained and patted dry
Chocolate Icing Top:
1/2 C heavy cream
1 C semisweet chocolate chips
1 TBS butter, softened
|
Directions: |
Directions:Filling:
In a large, heavy sauce pot mix together sugar, flour, and cornstarch. Stir in enough milk until a thick paste forms. Gradually stir in remaining milk. Cook over medium heat, stirring, until thick, about 10 minutes.
Whisk together egg yolks and egg. Gradually stir in 1 C of the thickened milk into the eggs. When thoroughly mixed pour the whole thing back into the pot of thickened milk. Cook over medium heat, stirring constantly, until bubbles just appear. Remove from heat and stir in butter, vanilla, and almond extract until the butter melts. Press a piece of plastic wrap directly onto the surface of the filling. Cool completely.
Chocolate-Cherry pie crust:
In the top of a double boiler melt chocolate chips with water. Spread evenly over the bottom of the baked pie shell. Arrange cherries over chocolate layer. Pour in filling.
Chocolate Icing Top:
Heat cream until small bubbles start to form around the edges of the pan. Remove from heat and stir in chocolate until well combined and glossy. Stir in butter. Pour into a bowl. Let cool until slightly thickened to a glaze-like consistency. Pour over filling, smoothing the top.
Chill then score top (using a knife) in a diagonal crosshatch pattern |
This recipe for Cherry Cordial Pie is from