Thanks Sara for sending this
OCCASION: Having caught the TrueBlood fever just recently after watching Season One in one sitting, I was inspired to create this pie just in time for anyone throwing a TrueBlood viewing party for Season Two, starting June 14. This pie debuted at a Peden Place Summer BBQ! This sinfully delicious dessert is sure to beat anything you’d find at Merlotte’s and it is guaranteed to have humans dying for seconds!
To Make Crust:
1 Unfrozen Chocolate Cookie Pie Crust
To Make Topping:
2 c heavy whipping cream
1/2 c Splenda
V Juice Drizzle (to be created later on)
To Make Filling:
4 c fresh Bing Cherries
1/2 c Old New Orleans Rum Factory Brand Rum (served nightly at Fangtasia)
1 3/4 c Splenda
1 cup chocolate pudding cake (store bought)
1/4 tsp almond extract
1/2 tsp vanilla extract
4 tbsp corn starch
1 1/2 tbsp unsalted butter
Directions:
DAY BEFORE PIE FILLING PREP: I chose to do this step the day before because I found cherries on sale and wanted to begin the pie while they were at their freshest. I also wanted to pit them ahead of time because my manicure was on its last leg and I didn’t mind ruining it! I found the following website helpful on how to pit cherries: http://startcooking.com/blog/218/How-to-Pit-Cherries. I found the pitting process to be quite relaxing and it only took half of “Ellen” to complete 3 pints.
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