American Pie Council

My Cherry Amour Pie

My Cherry Amour Pie

2 cups finely ground coconut cookies
1/2 cup Butter Flavored Crisco Shortening, melted
3/4 cup milk chocolate morsels
6 Tbsp heavy cream

Cherry Topping
2 cups dark sweet pitted cherries, measured while frozen, then thawed, sliced in half
1/3 cup tart cherry juice
1/4 cup sugar
1 Tbsp cornstarch
1/8 tsp almond extract
2 Tbsp black cherry flavored gelatin powder

Cherry Cream Filling
2 oz cream cheese, softened
6 Tbsp powdered sugar
6 Tbsp pureed cherries
1 tsp lemon juice
1/8 tsp vanilla extract
4 oz (half container) extra creamy frozen whipped topping, thawed

Cream Filling
4 oz cream cheese, softened
1/4 cup sweetened condensed milk
1 Tbsp lemon juice
1/4 tsp vanilla extract
1/2 cup powdered sugar
8oz container of extra creamy frozen whipped topping, thawed

Additional toppings
Sweetened whipped cream
Toasted sliced almonds
milk chocolate dipped maraschino cherries with stems

Preheat oven to 350. Mix together cookie crumbs melted butter flavored Crisco shortening. Press in bottom and up sides of a deep dish pie plate. Bake for 8 minutes. Cool completely. In small sauce pan heat heavy cream until hot. Pour hot cream over chocolate morsels in a small bowl. Let stand 5 minutes. Stir to combine well. Refrigerate until firm enough to spread. Spread the chocolate ganache on the bottom and up sides of prepared pie shell and refrigerate. In small sauce pan over medium heat, mix cherry juice, sugar, and cornstarch. Cook, whisking constantly, until mixture is very thick. Remove from heat and stir in almond extract and gelatin powder. Scrape into a medium size bowl. Cool 15 minutes. Stir in cherries and refrigerate to get firm. Make cherry cream filling. In medium size bowl beat the 2 oz of cream cheese, powdered sugar, pureed cherries, lemon juice and vanilla extract until combined well. Fold in the 4 oz of extra creamy whipped topping. Refrigerate. Make cream filling. In large bowl, beat the 4oz of cream cheese until fluffy. Add in condensed milk, lemon juice, vanilla, and powdered sugar. Beat until well combined. Fold in whipped topping. Spread half of cream filling in prepared pie crust. Top evenly with cherry cream filling. Spread over remaining cream filling. Top with cherry mixture, leaving a border around pie for whipped cream. Pipe whipped cream around border and in center of pie. Top center whipped cream with chocolate covered cherries with stems. Garnish with toasted sliced almonds. Serves 8