Cherry Cream Layer Pie
Ingredients
1 each pie crust, 9" Baked
******* Cream Filling *******
2 cups milk
1/3 cup sugar
2 tablespoons cornstarch
3 tablespoons flour, all purpose
1/4 teaspoon salt
3 each eggs, separated (1+2)
1 tablespoon butter or margarine
2 tablespoons sugar
1/2 teaspoon vanilla extract
1/3 cup sugar
2 tablespoons cornstarch
3 tablespoons flour, all purpose
1/4 teaspoon salt
3 each eggs, separated (1+2)
1 tablespoon butter or margarine
2 tablespoons sugar
1/2 teaspoon vanilla extract
******* Cherry Topping *******
2 tablespoons cornstarch
1 16 oz. can cherries, tart, red pitted
1/2 cup sugar
1 teaspoon corn syrup
1/8 teaspoon salt
4 drops food coloring, red
1/2 teaspoon vanilla extract
1 16 oz. can cherries, tart, red pitted
1/2 cup sugar
1 teaspoon corn syrup
1/8 teaspoon salt
4 drops food coloring, red
1/2 teaspoon vanilla extract
******* Meringue *******
1/4 cup sugar
2 egg whites (from above)
2 egg whites (from above)
Directions
******* PREPARE CREAM FILLING! *******
Put 1 1/2 cup of milk and sugar in saucepan; heat to boiling, stirring occasionally.
Put cornstarch, flour and salt in bowl. Slowly mix in remaining 1/2 cup milk until smooth.
Add egg yolks to this milk-cornstarch mixture. Beat slightly with rotary beater.
Slowly pour into boiling milk mixture, STIRRING CONSTANTLY OVER LOW HEAT. Stir vigorously until mixture boils and THICKENS.
Remove from heat, stir in butter and vanilla extract.
Beat one egg white. Add 2 Tbs. of sugar and beat. Fold into cream filling.
Cool. Save remaining egg whites for meringue.
Put cornstarch, flour and salt in bowl. Slowly mix in remaining 1/2 cup milk until smooth.
Add egg yolks to this milk-cornstarch mixture. Beat slightly with rotary beater.
Slowly pour into boiling milk mixture, STIRRING CONSTANTLY OVER LOW HEAT. Stir vigorously until mixture boils and THICKENS.
Remove from heat, stir in butter and vanilla extract.
Beat one egg white. Add 2 Tbs. of sugar and beat. Fold into cream filling.
Cool. Save remaining egg whites for meringue.
******* PREPARE CHERRY TOPPING! *******
Put cornstarch into saucepan. Drain juice from cherries slowly into saucepan, stirring to blend thoroughly. Cook until thick and clear, stirring constantly. Add sugar, syrup, salt and cherries. Cook about 1 minute, stirring carefully to avoid breaking up cherries. Stir in optional coloring. Cool. Stir in vanilla extract.
******* ASSEMBLE THE PIE! *******
Turn COOLED cream filling into cooled baked shell (9-10 inch), smooth surface with spatula. Over the cream filling, spread the COLD cherry mixture.
******* MERINGUE! *******
Beat the two remaining egg whites to soft peaks, add 1/4 cup sugar in two portions, beating after each addition. Spread lightly over pie, being careful to bring meringue to edge of crust.
Bake in 350 degree F oven for 12 minutes. Let cool for at least two hours before serving. (Rich pie - can make 5-8 servings)
Bake in 350 degree F oven for 12 minutes. Let cool for at least two hours before serving. (Rich pie - can make 5-8 servings)
©2015 HansRich Productions
