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Cloud-Top Cherry Pie

molly.ace's picture
Ingredients
  Evaporated milk 2⁄3 Cup (10.67 tbs)
  Sour cherry 14 1⁄2 Ounce
  Sugar 3⁄4 Cup (12 tbs)
  Cornstarch 2 Tablespoon
  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
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Chilling
Dish: 
Pie
Interest: 
Party

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