Cherry Almond Pie

6
Servings
4h
Prep Time
30m
Cook Time
4h 30m
Ready In


"An old recipe that is very light and fluffy looking and pretty looking. I think that canned cherries would work as well. The reason it takes so long is chill time."

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (143.3 g)
  • Calories 196.7
  • Total Fat - 10.7 g
  • Saturated Fat - 4.5 g
  • Cholesterol - 22.5 mg
  • Sodium - 34.1 mg
  • Total Carbohydrate - 24.4 g
  • Dietary Fiber - 1.9 g
  • Sugars - 19.1 g
  • Protein - 3.1 g
  • Calcium - 46.8 mg
  • Iron - 0.6 mg
  • Vitamin C - 40.6 mg
  • Thiamin - 0 mg

Step 1

Soften Knox gelatin in 1/4 cup water.

Step 2

Thaw cherries. Drain, adding enough liquid to make 1 cup into saucepan.

Step 3

Add lemon rind. Bring to boiling. Remove from heat. Add gelatin mixture; stir until dissolved. Chill.

Step 4

When mixture begins to thicken, whip until fluffy. Add cherries and almond extract. Whip again.

Step 5

In another bowl add whipping cream and sugar; Whip it. Fold 1/2 the cream into gelatin mixture. Spoon into pie crust.

Step 6

Spread rest of whipped cream over the top.

Step 7

Sprinkle with toasted almonds.

Step 8

Chill 4 hours.

Tips & Variations


No special items needed.

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