Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Cherries Jubilee Pie




Source of Recipe


Internet


List of Ingredients




1 (9-inch) pastry shell, baked
1 pint vanilla ice cream

FOR THE CHERRY SAUCE:
2 cans (14-16 oz each) pitted dark sweet cherries
3 tbsp cornstarch
1 tsp finely shredded orange peel
1/4 cup brandy

FOR THE MERINGUE:
3 egg whites
1/4 tsp cream of tartar
1/4 tsp salt
1/2 tsp vanilla
1/3 cup sugar


Recipe



TO MAKE THE PIE:
Place pastry shell in freezer to chill thoroughly.

Soften ice cream slightly; smooth into pastry shell, taking care not to crack pastry. Seal surface with plastic wrap, then freeze overnight.

TO MAKE THE CHERRY SAUCE:
Drain cherries, reserving syrup; chill cherries thoroughly. In saucepan, gradually blend reserved syrup into cornstarch; cook and stir until thickened and clear.

Stir in orange peel and brandy; cool sauce, seal surface with plastic wrap, then chill in refrigerator.

TO MAKE THE MERINGUE:
With electric mixer, beat egg whites, cream of tartar, salt and vanilla until frothy. Gradually beat in sugar, beating thoroughly after each addition. Continue to beat until stiff peaks form.

TO ASSEMBLE THE PIE:
Working quickly, top ice cream in pastry shell with chilled cherries, then over 1/2 to 3/4 cup of the chilled cherry sauce. Spoon on meringue, taking care to seal pastry edge.

Bake immediately at 475 degrees F for 1 1/2 to 2 minutes or just until meringue is lightly browned.*

Meanwhile, reheat cherry sauce, thinning with brandy if necessary.

Serve pie immediately with cherry sauce spooned over.

*TO MAKE AHEARD:
Pie may be assembled and baked in advance when frozen. To serve, let stand at room temperature about 1 hour or until ice cream has softened and cherries have thawed slightly. Cherries will remain frosty.