American Pie Council

2016 Amateur Entry


White Lace Cherry Pistachio Pie

White Chocolate Lace Cherry Pistachio Pie

1 cup butter
6 oz cream cheese
2 cups all-purpose flour
½ tsp. Almond flavoring

In a large bowl cream the cutter and cream cheese until smooth. Add almond flavoring and flour and gradually beat the flour into the creamed mixture. Refrigerate overnight. Roll out on a lightly floured surface to about ¼ inch thick and a 9 inch circle. Transfer to a 9 inch pie dish.
Preheat the oven to 375 degrees.
4 large eggs
½ cup dark brown sugar
½ cup white sugar
½ cup light corn syrup
¼ cup dark corn syrup
2 tsp. Almond extract
1 ¼ cup chopped pistachios
¾ cup dried cherries
½ cup butter, melted
In a large bowl whisk the filling ingredients, being careful not to overmix. Pour the filling mixture into a pie shell. Bake for 60 minutes or until set in the middle. Take out of the oven and cool completely.
3-4 oz. White chocolate.
Carefully melt the white chocolate in a double boiler or in the microwave being careful not to burn it. Put melted chocolate in a pastry tube or spoon over the pie to garnish.
Beth Campbell