Cherry Cream Pie, originally uploaded by queenofthemoodswingset2.
I bought a ton of canned sour cherries and decided to make this pie for my mom for mother's day. I made the cherry pie filling the night before and it was a little runny the next day. I'll try adding 1tbsp of corn starch next time to thicken it up.
Cherry Cream Pie
Brown crust at 350 for 10 minutes
Boiled mixture do this first to let it cool!
½ cup water
2 tbsp sugar
1 tbsp corn starch
Mix and bring to a boil, until it gets clear
Let cool on the counter
3 egg whites, beat until stiff with beater
When stiff add
¼ cup sugar, beat until stiff again
Add boiled mixture and beat until stiff again
3 egg yolks
⅓ to ½ cup sugar
4 rounded tbsp cornstarch
3 cups milk
1 tsp vanilla (or 1 bean)
Beat 3 egg yolks, add 1/3 – ½ cup sugar. Dissolve 4 rounded Tbsp of cornstarch in 3 cups milk. If using vanilla bean, scrape seeds into the milk mixture and let the bean pod cook in the mixture. Remove pod when finished. Cook over high heat until it thickens, stirring constantly. (if not using a bean add 1 tsp vanilla after you take it off the heat)
Pour pudding into the browned crust, top with cherry pie filling, pour meringue on top (leaving the middle open so you can see the cherries) and brown the meringue in the oven at 350 until the meringue looks done.
Cherry Filling (you can use 1 can of canned pie filling, but it’s not as good)
2 can sour cherries
2 tbsp cornstarch
1/2 cup sugar
Drain the juice off the cherries (reserve juice). Add cornstarch to the some of the juice to dissolve it. Cook juice, sugar and corn starch until it thickens. Add cherries after the juice thickens.
vanilla pudding, look at all the vanilla caviar!