Chokecherry Pie

BLACK FOREST CHOKECHERRY PIE



Black Forest Chokecherry Pie image

The 1991 Chokecherry Festival Best of Show by Norma Robertson. Chilling time not included in preparation

Recipe From food.com

Provided by Molly53

Categories     Dessert

Time 25m

Yield 8 serving(s)

Number Of Ingredients 11

1 chocolate 9 inch pie shell, baked and cooled (add 1/4 cocoa and two tablespoons extra water to your favorite pie crust recipe or use Recipezaar #1)
2 cups chokecherry juice
3 tablespoons cornstarch
1 cup sugar
1/8 teaspoon salt
1/2 teaspoon almond extract
8 ounces cream cheese
3/4 cup powdered sugar
4 ounces whipped topping, such as cool whip
6 ounces whipped topping, such as cool whip
2 ounces whipped topping, such as cool whip

Steps:

  • Divide juice into 1/2 cup and 1-1/2 cup portions.
  • Mix cornstarch and 1/2 cup juice.
  • Heat 1-1/2 cup juice with sugar in a non-reactive saucepan and bring to a boil.
  • Add cornstarch-juice mixture; cook to thicken.
  • Add salt and almond extract.
  • Set aside to cool.
  • To make the first layer: beat together cream cheese, powdered sugar, and whipped topping; spread in shell.
  • For the second layer: reserve 1/2 cup of cooled chokecherry pudding and pour the rest over the cream cheese mixture.
  • For the third layer: beat reserved 1/2 cup of chokecherry sauce into six ounces of the whipped topping.
  • Spread onto pudding sauce carefully, using a spoon for best results.
  • Mound the rest of the whipped topping around the edges or all in center.
  • Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.
  • Serve chilled.

CHOKECHERRY PIE



Chokecherry Pie image

Make and share this Chokecherry Pie recipe from Food.com.

Recipe From food.com

Provided by Molly53

Categories     Dessert

Time 20m

Yield 8 serving(s)

Number Of Ingredients 6

2 cups chokecherry juice
3 tablespoons cornstarch
1 cup sugar
1 pinch salt
1/2 teaspoon almond extract
1 9 in.baked pastry shell

Steps:

  • Combine first five ingredients in saucepan.
  • Cook ingredients until thick, stirring constantly to avoid scorching.
  • Cool.
  • Pour into pie shell and place in refrigerator until thoroughly chilled.
  • Serve with whipped cream or cream topping.

CHERRY TARTS



Cherry Tarts image

At our house, we celebrate George Washington's birthday with this cherry dessert.

Recipe From tasteofhome.com

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
4 to 5 tablespoons cold water
3/4 cup sugar
3 tablespoons cornstarch
2 cans (14-1/2 ounces each) pitted tart cherries
1 tablespoon butter
1/4 teaspoon almond extract
4 to 5 drops red food coloring, optional
Calories 331 calories
Fat14g fat (4g saturated fat)
Cholesterol4mg cholesterol
Sodium166mg sodium
Carbohydrate49g carbohydrate (28g sugars
Fiber1g fiber)
Protein3g protein.

Steps:

  • In a small bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Add enough water until dough forms a ball. Refrigerate for 30 minutes., Preheat oven to 450°. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut out eight 5-in. circles. Place each over an inverted custard cup on an ungreased 15x10x1-in. baking pan; flute edges. , Bake 10-11 minutes or until golden brown. Cool 5 minutes before removing tart shells from custard cups; cool completely on wire racks., For filling, in a large saucepan, combine sugar and cornstarch. Drain cherries, reserving 1 cup juice. Set cherries aside. Stir reserved juice into sugar mixture until smooth. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cherries, butter, almond extract and food coloring if desired. Cool to room temperature. Spoon about 1/4 cup filling into each tart shell.

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