Thursday, July 28, 2016

Black Cherry Chiffon Pie with Chocolate Crust

I think this is one of the prettiest pies I've ever made. I got the recipe from a book called Pie School. Sweet cherries are hard to use in pies because they don't bake very well, the texture isn't as nice when cooked. Most cherry pies are made with sour cherries (heavenly!). But this pie doesn't require you to cook the cherries. Part of them are mashed up and mixed with sugar and some gelatin, and then folded into whipped cream, and then folded into a meringue. This was my first time using gelatin or making a meringue! Meringue is gorgeous, so shiny and thick. I definitely want to make it again soon to use it on top of a pie, like in Lemon Meringue, instead of folded in.

Also, here's something weird:

This is the second time that we've bought a normal carton of eggs, only to have them turn out to be all double yolks!

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