Black Bottom Cherry Pie Recipe

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Pies, Tarts, Tartlet, Flan Pans

Black Bottom Cherry Pie
This pie has a brown sugar and nut crust and a no-bake filling with dark sweet cherries.

Nut Crust:
2 c walnuts, finely chopped	2 T brown sugar
3 T butter
Filling:
1 16 1/2 to 17-oz can dark sweet cherries	1 c milk
1 1/2 c whipping cream, separated	1/4 t vanilla
1 3 1/2-oz package instant vanilla pudding	2 squares semisweet chocolate, melted

For crust: Preheat oven to 400°F. Mix nuts, butter and brown sugar and press into 9" pie plate. Bake crust for 8 minutes or until golden. Cool completely.

For filling: Drain cherries well and pat dry. Reserve 10 whole cherries for garnish, and cut the rest in half. In separate bowl, whip 1 cup of the cream until stiff peaks form. Set aside. In another bowl, beat instant vanilla pudding with 1 cup of milk as package directs. Fold the whipped cream into the vanilla pudding. Remove 1 1/2 cups of filling and set aside, then fold in the melted chocolate into remaining filling. Spoon the chocolate filling into the pie crust and top with the halved cherries. Spread the vanilla filling over the cherry halves. With spatula, evenly spread the filling. Chill 1 hour. Before serving, whip remaining whipping cream, and garnish with piped dollops of cream and whole reserved cherries.

Recipe from my home recipe collection.