American Pie Council

2019 Amateur Entry

 

Sweet Mississippi Moon Cherry Pie

Crust
16 coarsely broken chocolate sandwich cookies
1/4 c toasted pecans
Pinch of cinnamon
1 tbsp. butter
2 tsp. milk

Pre-heat oven to 325 degrees F.
Lightly grease pie pan.
Microwave butter on low until melted.
Pulse cookies and almonds in food processor until the consistency of fine crumbs.
Add cinnamon, milk and butter and mix well.
Press into 8-inch pie tin or plate (bottom and sides)
Refrigerate for 5 - 10 minutes.
Bake for 8-10 minutes.
Set aside to cool.

Filling - Layer 1
8 oz. cream cheese (softened)
8 oz. butter (softened)
1 C. powdered sugar
1 tbsp. vanilla extract
1 package Cool Whip
3 tsp. Mud Pie compound
3 tbsp of Hot Chocolate Mix

Beat the cream cheese, extract and powdered sugar until light and fluffy using an electric mixer.
Fold in the cool whip and hot chocolate mix until smooth.
Mix Hot compound with 1/2 filling
Layer chocolate mix into pie
Layer remaining filling into pie

Filling - Layer 2
2 can Comstock Cherry
2 tsp Mud Pie compound

Separate cherries from liquid for both cans of pie filling.
Mix cherries with compound
Top pie with cherries

Topping and Garnish
2 c. heavy whipping cream
2 tsp. unflavored gelatin
2 tbsp + 1 tsp. cold water
4 tbsp. white sugar
1/2 tsp. vanilla extract

Combine gelatin and cold water (2 Tbsp) in a microwave safe container. Allow to sit for one minute, microwave on high for 15 seconds and allow to cool (not long enough to set).
Begin whipping cream in mixer, add gelatin, sugar, vanilla extract and remaining water. Whip until soft peaks are formed.
Pipe whipped topping on pie.
Garnish pie.