Dessert Cherry Pie recipe

1 servings

1 (20 ounce) can pitted sour cherries

1/4 cup white sugar

1 envelope (1 tablespoon) unflavored gelatin

2 egg yolks

1/8 teaspoon salt

1/4 teaspoon almond extract

1/4 teaspoon red food coloring

2 egg whites

1/4 cup white sugar

1 cup heavy cream, whipped

1 (9 inch) graham cracker crust

Let cherries sit in juice with 1/4 cup sugar for 2 hours.

Drain juice off cherries into a saucepan.

Soften gelatin in the cherry juice.

Mix in egg yolks and salt.

Cook on low heat, stirring constantly, for 4 minutes, until gelatin dissolves.

Remove from heat and stir in almond extract, red food color, and cherries.

Chill until thick, but not coagulated.

In a large glass or metal mixing bowl, beat egg whites until foamy.

Gradually add 1/4 cup sugar, continuing to beat until stiff peaks form.

Fold into cherry mixture.

Fold in whipped cream until no streaks remain.

Pour into graham cracker crust.

Chill in refrigerator.