Cherry City Amaretto-Cherry Cream Pie-Part 2

---------- Recipe via Meal-Master (tm) v8.05

Title: Cherry City Amaretto-Cherry Cream Pie-Part 2
Categories: Pies, Chocolate
Yield: 1 servings

See part 1 for ingredients

1. For crust, prepare and bake Crisco Single Crust. Cool
completely.
2. For cream layer, combine 2/3 cup granulated sugar, 1/4
cup cornstarch and salt in medium saucepan. Stir in cream
and milk. Cook and stir on medium heat until mixture comes
to a boil. Boil 1 minute. Remove from heat. Stir half of
mixture into beaten egg yolks. Mix well. Return mixture to
saucepan. Blend well. Boil and stir 1 minute. Remove from
heat. Stir in Golden Crisco Shortening and almond extract.
Cool to room temperature. Refrigerate.
3. For filling, drain cherries, reserving 1/2 cup liquid.
Pat cherries with paper towels. Combine 2/3 cup granulated
sugar, 2 tablespoons cornstarch, flour and salt in medium
saucepan. Mix until smooth. Cook and stir on medium heat
until mixture is thickened and clear. Add cherries. Cook
and stir on low heat 10 to 15 minutes. Remove from heat.
Stir in Amaretto, food colour, lemon juice, vinegar and
Golden Crisco Shortening. Cool to room temperature.
4. For topping, combine gelatin and water in very small
saucepan. Cook and stir on low heat until gelatin
dissolves. Cool until warm, but still liquid.
5. Beat whipping cream in medium bowl at high speed of
electric mixer until soft peaks form. Beat in gelatin
slowly. Beat in icing sugar and almond extract.
6. To assemble pie, spread cream layer in cooled pie
crust. Cover with cherry filling. Pipe topping over filling
in decorative fashion. Sprinkle with shaved chocolate and
slivered nuts. Refrigerate.

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