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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I found this stuck in my old BHG cookbook from the 60's. It's an add-on page, not original. The following is from the recipe page. Elegant four-layer pie wins fancy cook-of-the-month honors. Recipe by Mrs. Robert L. Read more . Marx, Hubertus, Wisconsin Add to your cookbook page from Better Homes and Gardens magazine, January 1970 Ingredients:
⅔ cup sugar |
3 tablespoons cornstarch |
1/4 salt |
2 cups milk |
2 slightly beaten eggs |
2 tablespoons butter |
1 teaspoon vanilla |
2 oz. semisweet chocolate, melted |
1 8” baked pastry shell |
1 16 oz. can (about 2 cups) pitted dark sweet cherries, drained and halved |
1/2 cup heavy whipping cream |
Directions:
1. Combine sugar, cornstarch and 1/4 teaspoon salt; gradually stir in milk.
2. Cook and stir until bubbly; cook 2 minutes more.
3. Stir small amount of hot mixture into eggs; return to hot mixture and cook 2 minutes more.
4. Remove from heat; add butter and vanilla.
5. Stir 1/2 cup egg mixture into chocolate; spread in pastry shell. Cover surface of vanilla mixture with waxed paper; cool 30 minutes. Arrange cherry halves, cut side down, on chocolate, reserving 8 halves.
6. Spread remaining vanilla mixture onto top of cherries.
7. Whip cream; spoon or pipe whipped cream onto top of pie. Add cherry halves.
8. Note: Recipe doesn’t call for sugar in whipped cream but I would add at least 1/2 teaspoon vanilla and 1-2 tablespoons sugar to the whipped cream before spooning onto top of pie.
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