CHERRY PISTACHIO PIE
MAKES 8 SERVINGS.
Spread 3 oz melted chocolate in a 9" graham cracker crust, chill until set. Cook 12 oz pitted cherries with 3 tbs sugar, 1 tbs butter and 1 tsp vanilla in a skillet until tender. Whisk 1 tbs cornstarch and 3 tbs water, stir into cherries, cook until thickened. Let cool, then pour into crust. Puree 1 cup ricotta, 1/2 cup each pistachios, cream cheese and powdered sugar, 1 tsp vanilla and 1/4 tsp almond extract, spread over cherries. Top with chopped pistachios and candied orange peel. Refrigerate until set. SERVE & ENJOY...
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Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
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