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Cherry Cream Pie




Source of Recipe


Angelique


List of Ingredients




Cherry Cream Pie


1 pie crust - frozen
To Poach the Cherries
1/2 cup cold water
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups cherries - pitted
1/2 cup sugar
For the Custard Filling
3 egg yolks - lightly beaten
1 cup sugar
1/4 cup cornstarch
1/8 teaspoon salt
2 cups evaporated milk
2 tablespoons butter
1 teaspoon vanilla extract


Recipe




Preheat oven to 400 degrees F.

Bake prepared pie crust until browned (about 14 minutes).

Remove from oven and allow to cool.

To Poach the Cherries

In a medium saucepan, combine the water, cornstarch, and salt.

Bring to a boil over high heat.

Add the cherries, reduce heat, and simmer until cherries are tender.

A few minutes before you sense that the cherries will be done, add desired amount of sugar (in accordance with tartness of cherries; 1/2 cup is an upper limit).

Remove cherry mixture from heat.

For the Custard Filling

In a heavy saucepan, combine egg yolks, sugar, cornstarch and salt; mix well.

Slowly, whisk in evaporated milk over medium heat, stirring
constantly until mixture thickens (10 minutes).

Reduce the heat to very low and continue stirring until the mixture is very thick (5 more minutes).

Remove from heat; stir in butter until it melts.

Add vanilla and cherry mixture.

Transfer to a bowl, cover with plastic wrap (let the
plastic wrap touch the top of the custard so a skin won't form).

Let cool for 15 minutes.

Pour the filling into the cooled pie crust.

Serve at room temperature or cold.