Cloud-Top Cherry Pie
|Evaporated milk||2⁄3 Cup (10.67 tbs)|
|Sour cherry||14 1⁄2 Ounce|
|Sugar||3⁄4 Cup (12 tbs)|
|Lemon juice||1 Tablespoon|
|Red food coloring||3 Drop|
|Package cream cheese||1 Ounce|
|Almond extract||1⁄2 Teaspoon|
|Baked pie shell||1|
|Toasted slivered almonds||1 Tablespoon|
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.