---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Cherry City Amaretto-Cherry Cream Pie-Part 2
  Categories: Pies, Chocolate
       Yield: 1 servings
  
            See part 1 for ingredients
  
    1. For crust, prepare and bake Crisco Single Crust. Cool
   completely.
    2. For cream layer, combine 2/3 cup granulated sugar, 1/4
   cup cornstarch and salt in medium saucepan. Stir in cream
   and milk. Cook and stir on medium heat until mixture comes
   to a boil. Boil 1 minute. Remove from heat. Stir half of
   mixture into beaten egg yolks. Mix well. Return mixture to
   saucepan. Blend well. Boil and stir 1 minute. Remove from
   heat. Stir in Golden Crisco Shortening and almond extract.
   Cool to room temperature. Refrigerate.
    3. For filling, drain cherries, reserving 1/2 cup liquid.
   Pat cherries with paper towels. Combine 2/3 cup granulated
   sugar, 2 tablespoons cornstarch, flour and salt in medium
   saucepan. Mix until smooth. Cook and stir on medium heat
   until mixture is thickened and clear. Add cherries. Cook
   and stir on low heat 10 to 15 minutes. Remove from heat.
   Stir in Amaretto, food colour, lemon juice, vinegar and
   Golden Crisco Shortening. Cool to room temperature.
    4. For topping, combine gelatin and water in very small
   saucepan. Cook and stir on low heat until gelatin
   dissolves. Cool until warm, but still liquid.
    5. Beat whipping cream in medium bowl at high speed of
   electric mixer until soft peaks form. Beat in gelatin
   slowly. Beat in icing sugar and almond extract.
    6. To assemble pie, spread cream layer in cooled pie
   crust. Cover with cherry filling. Pipe topping over filling
   in decorative fashion. Sprinkle with shaved chocolate and
   slivered nuts. Refrigerate.
  
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