Black Forest Cherry Pie
From thepiggs 17 years ago
- 30 minutes to make
- Serves 6
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 See less
Ingredients
- ⅔ cup sugar shopping list
- 3 tablespoons cornstarch shopping list
- ¼ salt shopping list
- 2 cups milk shopping list
- 2 slightly beaten eggs shopping list
- 2 tablespoons butter shopping list
- 1 teaspoon vanilla shopping list
- 2 oz. semisweet chocolate, melted shopping list
- 1 8” baked pastry shell shopping list
- 1 16 oz. can (about 2 cups) pitted dark sweet cherries, drained and halved shopping list
- ½ cup heavy whipping cream shopping list
How to make it
- Combine sugar, cornstarch and ¼ teaspoon salt; gradually stir in milk.
- Cook and stir until bubbly; cook 2 minutes more.
- Stir small amount of hot mixture into eggs; return to hot mixture and cook 2 minutes more.
- Remove from heat; add butter and vanilla.
- Stir ½ 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.
- Spread remaining vanilla mixture onto top of cherries.
- Whip cream; spoon or pipe whipped cream onto top of pie. Add cherry halves.
- Note: Recipe doesn’t call for sugar in whipped cream but I would add at least ½ teaspoon vanilla and 1-2 tablespoons sugar to the whipped cream before spooning onto top of pie.
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