Title: Black Forest Chokecherry Pie
Categories: New Text Import
Yield: 1 Servings

9		In homemade pie shell*; cooled
		Chokecherry sauce:
2	c	Chokecherry juice
3	tb	Cornstarch
1	c	Sugar
1	pn	Salt
1/2	ts	Almond extract
		First layer:
8	oz	Cream cheese
3/4	c	Powdered sugar
4	oz	Whipped topping
		Third layer:
6	oz	Whipped topping
		Topping:
2	oz	Whipped topping

(*To your favorite pie crust recipe, add 1/4-cup cocoa and 2 tbsp. extra water. )

Divide juice into 1/2 cup and 1-1/2 cup portions. Mix cornstarch and 1/2 cup juice. Heat 1-1/2 cup juice with sugar and bring to a boil. Add cornstarch-juice mixture. Cook to thicken. Add salt and extract. Cool.

To make the first layer, beat together cream cheese, powdered sugar, and whipped topping. and spread in shell.

For the second layer, pour all but 1/2-cup of cooled chokecherry pudding sauce into pie over cream cheese mix.

For the third layer, beat remaining 1/2 cup of pudding sauce into whipped topping. Spread on to pudding sauce carefully. Use a teaspoon for best results.

Mound the rest of the whipped topping around the edges or all in center. Sprinkle with slivered chocolate for garnish and place chokecherries on for decoration.

NOTES : 1991 Chokecherry Festival/Best-of-Show Posted to MM-Recipes Digest V4 #6

Recipe by: Norma Robertson

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