Heavenly Cherry Pie

By carvalhohm

Ingredients

• 1 1/2 cups chocolate wafer crumbs
• (about 25 wafers)
• 1/4 cup butter or margarine, melted
• 21-ounce can cherry pie filling
• 1/4 cup sugar
• envelope unflavored gelatin
• cup water
• 1/2 of a 6-ounce package white
• chocolate baking squares
• (3 squares)
• 3 egg yolks
• 1 1/4 cups whipping cream
• 2 tablespoons coffee liqueur
• or strong coffee
• Whipped cream (optional)
• Chocolate curls or leaves (optional

Details

Servings 10

Preparation

Step 1

1. Lightly butter a 9-inch pie plate. In a
mixing bowl, combine wafer crumbs and
melted butter. Press mixture evenly onto
the bottom and sides of pie plate. Bake
in a 350° oven for 8 minutes. Cool.
2. Spread 1 cup of the pie filling in
bottom of crust: set aside. Cover remaining
pie filling; refrigerate.
3. In a medium saucepan, combine sugar
and gelatin. Add water and white chocolate
baking squares. Cook and stir over medium
heat until mixture boils, chocolate melts,
and gelatin dissolves. Remove from heat
4. In a medium mixing bowl, beat egg
yolks. Stir in 3/4 cup of the hot gelatin
mixture; stir until combined. Return all
to saucepan. Cook and stir over medium
heat until mixture bubbles. Transfer to
large mixing bowl. Cover and chill about
45 minutes or until mixture is the
consistency of unbeaten egg whites,
stirring occasionally.
5. In a chilled mixing bowl, beat the
1-1/4 cups whipping cream and the
liqueur or coffee with mixer until stiff
peaks form. Gently fold whipped cream
mixture into gelatin mixture. Spoon into
crust. Cover; chill for 4 hours or overnight.
6. To serve, spoon remaining pie filling
evenly over pie. Garnish with additional
whipped cream and chocolate curls or
leaves, if you like.