Source:

Meta Givens Modern Encyclopedia of Cooking 1959

Serves/Makes:1 9-inch pie

Ingredients

• 1 9 inch pastry shell
• Filling:
• 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
• Topping:
• 1-1/2 tbsp (20 ml) powdered sugar, packed
• sweet chocolate bar, chilled and shaved

Preparation

• Bake pastry shell and cool.
• FILLING:
• 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.
• TOPPING:
• 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.

Comments

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