Cloud-Top Cherry Pie Recipe
Ingredients
| Evaporated milk | 2/3 Cup (16 tbs) | |
| 1 can red tart cherries | ||
| Sugar | 3/4 Cup (16 tbs) | |
| Cornstarch | 2 Tablespoon | |
| Lemon juice | ||
| Few drops of red food coloring | ||
| Package cream cheese | 1 3 Ounce | |
| Almond extract | 1/2 Teaspoon | |
| Pie shell | 1 9 inch, baked | |
| Toasted slivered almonds | ||
Directions
Pour evaporated milk into refrigerator tray; place in freezer until ice crystals form around edges.
Chill small electric mixer bowl and beaters in freezer.
Drain cherries, reserving syrup; add enough water to syrup to equal 1 cup liquid.
Mix 1/2 cup sugar and cornstarch in saucepan; stir in cherry liquid.
Cook over medium heat, stirring constantly, to a boil.
Cook for 1 minute; remove from heat.
Stir in cherries, 1 teaspoon lemon juice and food coloring; cool.
Mix cream cheese and 2 tablespoons lemon juice until smooth.
Pour evaporated milk into chilled bowl; add remaining sugar and almond extract.
Beat at high speed of electric mixer until stiff; beat in cream cheese mixture at medium speed.
Turn cherry filling into pie shell; spoon whipped milk mixture over filling.
Chill pie for 3 hours before serving.
Sprinkle with almonds.
Chill small electric mixer bowl and beaters in freezer.
Drain cherries, reserving syrup; add enough water to syrup to equal 1 cup liquid.
Mix 1/2 cup sugar and cornstarch in saucepan; stir in cherry liquid.
Cook over medium heat, stirring constantly, to a boil.
Cook for 1 minute; remove from heat.
Stir in cherries, 1 teaspoon lemon juice and food coloring; cool.
Mix cream cheese and 2 tablespoons lemon juice until smooth.
Pour evaporated milk into chilled bowl; add remaining sugar and almond extract.
Beat at high speed of electric mixer until stiff; beat in cream cheese mixture at medium speed.
Turn cherry filling into pie shell; spoon whipped milk mixture over filling.
Chill pie for 3 hours before serving.
Sprinkle with almonds.
Chef
