American recipes: Cherry cream pie
Try this truly tempting classic American dessert.
For pie base100g unsalted butter + some for greasing230g crushed digestive biscuits25g caster sugar
Filling175g caster sugar4 tablespoons cornflour¼ teaspoon salt4 large egg yolks825ml milk60g softened butter2 teaspoons vanilla extract1 tin of pitted cherries in syrup
Topping450 ml whipped cream2 teaspoons icing sugar½ teaspoon vanilla extract
Preheat the oven to 180c
Butter a 23cm pie dish. To make the pie base, melt the butter in a saucepan or microwave and then set it aside to cool. Add the biscuit crumbs and the sugar to the butter and stir until fully combined.
Place the crumb mixture into your buttered pie dish and press firmly with the back of a spoon on the base and up the sides to form a 5mm edge. You can place a piece of cling film over the biscuit base at this point and, using another pie dish, press the crumbs to flatten.
Bake the pie base in the preheated oven for about 10 minutes and then leave to cool completely before you fill it.
Make the custard filling. Whisk the sugar, cornflour, egg yolks and salt in a small bowl until all incorporated.
Add a little of your milk and whisk until the mixture begins to come together.
Place a pan over a medium heat and add your custard mix. Continue to whisk in the pan as you gradually add the rest of your milk, stirring for about 2-3 mins until it reaches the boil. Stir for a further minute and once thick remove from the heat.
Now beat in the butter and vanilla extract.
Add this hot filling to pie base and chill for 4 hours until set
To make your cherry sauce, reduce your cherries over a low heat until the cherry liqueur is nice and thick and allow to cool.
Add your cherry mix to the top of the cooled pie.
To make the topping, beat the cream, icing sugar and vanilla together in a bowl until soft peaks form.
Pipe the cream in roses around the outside rim of the pie.