CHERRY CREME PIE
Ingredients
1 – 9” Graham cracker pie shell
1 –1.4 oz. Package of cherry gelatin (Jell-O®)
1 c. Water
4 Ice cubes
1- 8 oz. Container of whipped topping (e.g., Cool Whip™)
1 cup Black cherries, pitted and halved (See note at end)
Directions
Prepare gelatin according to package instructions except substitute cold water with 4 ice cubes (not 6 as the package directs).
Refrigerate gelatin 45-60 minutes, until about half set.
In the bowl of an electric stand mixer fitted with the whisk attachment, place the semi-set gelatin.
Whisk on medium speed until it starts to become frothy.
Add the whipped topping 1/2 cup at a time and let blend before adding the rest, 1/2 cup at a time.
Scrape the sides and bottom of the bowl every so often to help ingredients evenly combine.
Raise speed to medium-high, and whip for 1-1/2 to 2 minutes, until light and fluffy.
Pour filling into pie shell, and use a spatula to distribute evenly.
Refrigerate the pie 90 minutes, until firmly set.
Place the cherries around the edge of the pie with their cut sides down.
Chill in the freezer 30-60 more minutes.
Serve well-chilled.
I’m making this for a community potluck gathering for the 4th of July. This pie is simple and simply gorgeous.
If you prefer, you can make a pie shell and fresh whipped cream. It’s more work, and it does make a difference. But not that much.
A nice alternative to fresh cherries - when they're not available or cost-prohibitive - are frozen cherries available in the grocery department at Target (among so many places). They'll likely work just fine, especially off-season.
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