Cherry Swinging Chocolet Covered Pie
Cherry Swinging Chocolate Covered Pie Crust: 3 Cups flour 1 cup White Crisco 1/4 cup butter flavored Crisco 1/2 tsp salt 1/2 Tbsp sugar 1 egg 2 tsp White Vinegar 5 Tbsp. Ice water 1) In large bowl, mix flour, salt and sugar. With a pastery blender, cut in crisco until pea size. 2) Beat together egg, vinegar, and water, Mix liquid with flower mixture with a fork until mixture forms a ball. NOTE- add liquid one tablespoon at a time. You may not need to use it all. 3) Roll out on lightly floured board. This recipe makes one double pie crust-Refrigerate left over for later use. 4) For this pie, fit crust on bottom and up sides of 9 inch pie plate. Finish edges. Line shell with foil and pie weights. 5) Bake at 400 degrees for 20 min. Remove weights and foil continue baking at 350 degrees until browned. 6) Let cool. -------------------------------------- Filling: 1 cup semi-sweet chocolate Chips 1 can (14 oz) sweetened condensed milk 1/4 tsp salt 1 can (21 oz) Cherry pie filling 1/2 tsp almond Extract 8 large maraschino Cherries In a saucepan over low heat, melt chocolate chips, condensed milk & salt, bring to boil, stirring continuously untill blended. Pour into cooled crust. Let Cool for at least 2 to 3 hours. Topping: 2 cups whipping cream 1/2 cup powdered sugar 2 Tbsp Vanilla instant pudding & pie filling 1/4 tsp almond extract Make whipped cream with the 2 cups of whipping cream and powered sugar. When foamy, add vanilla pudding. Beat until stiff. Garnish with cream and cherries.
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