Cherry Cream Pie

Serves: 6
Total Calories: 245


1 baked 9-inch Lard Pastry shell, cooled (see January)
Cream Filling:
3 tablespoons cornstarch
1/4 cup sugar
1/4 teaspoon salt
1/2 cup milk cold
1 cup milk scalded
2 eggs yolk lightly beaten
1 teaspoon vanilla extract
* See note below.
* Part two.
1 (16-ounce) can sour cherry pitted
1/2 cup sugar
3 tablespoons cornstarch
1/2 teaspoon lemon juice fresh (optional)
* Part two.
1/3 cup water
1 tablespoon cornstarch
6 tablespoons sugar
pinch salt
2 eggs white


* Combine cornstarch, sugar, and salt. Gradually add cold milk. Stir into scalded milk and cook over medium heat until thickened, stirring constantly for 5 minutes. Gradually add hot mixture to egg yolks return to pan and cook an additional 1 minute. Add vanilla cool. Pour into pie shell. Cherry Topping:
*Drain cherries place juice in small saucepan with sugar and cornstarch. Stir constantly over medium heat until mixture is clear. Add cherries and cook about 5 minutes. Add optional lemon juice cool and spread over cream pie filling.

*Heat oven to 425° F. In a small saucepan, combine water, cornstarch, 4 tablespoons sugar, and salt. Over medium heat stir ingredients until mixture is thick and clear. Cool completely. Beat egg whites until foamy. Continue beating while adding 2 tablespoons sugar, a tablespoon at a time. Beat until stiff but not until dry peaks form. Add cornstarch mixture and beat until stiff, glossy peaks form. Cover pie with meringue, sealing filling. Bake for 6 to 8 minutes or until golden. Watch so as not to get too brown.

Nutritional Facts:

Serves: 6
Total Calories: 245
Calories from Fat: 29

This Cherry Cream Pie recipe is from the Current Calendars Cookbook. Download this Cookbook today.

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