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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This recipe makes a nice and refreshing finish to a heavy meal. -Mary Weller, Twin Lake, Michigan Ingredients:
pastry for single-crust pie (9 inches) |
1 can (14 ounces) sweetened condensed milk |
1/2 cup lemon juice |
1/2 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1-1/2 cups heavy whipping cream |
1 can (21 ounces) cherry pie filling |
Directions:
1. Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
2. In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust.
3. Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving. Yield: 8 servings.
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