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- Meta Givens Modern Encyclopedia of Cooking 1959
Serves/Makes:1 9-inch pie
- 1 9 inch pastry shell
- 1/4 cup (60 ml) all-purpose flour
- 1/2 tsp (2 ml) salt
- 1/2 cup (125 ml) sugar
- 1-1/2 cups (350 ml) milk
- 1 cup (225 ml) whipping cream, chilled
- 1/4 cup (60 ml) pineapple juice
- 5 egg yolks
- 1/4 cup (60 ml) moist raisins, chopped
- 1/4 cup (60 ml) blanched, toasted almonds, chopped
- 1 tbsp (15 ml) butter
- 2 tbsp (30 ml) chopped maraschino cherries
- 1 tsp (5 ml) rum flavoring
- 1-1/2 tbsp (20 ml) powdered sugar, packed
- sweet chocolate bar, chilled and shaved
- Bake pastry shell and cool.
- Blend first three ingredients in top of double boiler.
- Gradually add milk, stirring well to keep smooth.
- Add 1/4 cup (60 ml) of the cream and the pineapple juice.
- Cook and stir over boiling water until smooth and thickened, about 10 minutes.
- Now stir some of the hot mixture into the beaten egg yolks.
- Then return to double boiler and stir thoroughly.
- Add raisins, almonds and butter, cover and cook 5 minutes more with frequent stirring.
- Remove from heat.
- Stir in cherries and flavorings.
- Pour into cooled pie shell, spreading level.
- Cool to room temperature.
- Whip remaing 3/4 cup (175 ml) chilled cream until just thickened,
- then beat in xxx sugar until stiff.
- Spread over pie, scatter chocolate shavings over cream.
- Chill in the refrigerator at least 1 hour before serving.
- Book says " Rich and a little costly, but befitting your most outstanding
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