Cherry Almond Pie
"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 is 6 servings
Ingredients
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 by Step Method
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
No special items needed.
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