No Bake Black-Bottom Cherry Pie
Contrary to popular belief, lesbians can cook! We can also fix your car and remodel your home for that matter, but this column is all about good food.
February is the month of love, so make this pie for your sweetie! Makes one 9" deep-dish pie or two 8" pies. Serves 8 Mary H.
Assemble the ingredients:
Filling
1 pound (3 1/2 C.) frozen tart cherries
½ C. water
1 C. organic cane sugar
1/4 C. cornstarch or arrowroot powder
Chocolate Ganache
2 C. semisweet chocolate chips
1 C. coconut cream (I use canned full fat coconut milk) Shake it up before opening.
1/2 tsp. salt
Crust
1 1/2 C. Graham crackers (about 10 whole sheets) Chocolate or plain.
1/3 C. brown sugar (white is OK too)
6 Tbsp. melted coconut oil (or unsalted butter)
Use a food processor or blender to grind the graham crackers. Or crush them in a zipped top bag with a rolling pin. I highly recommend the rolling pin method if you have anger issues.
Mix the graham cracker crumbs, melted coconut oil, and granulated sugar together in a medium bowl until combined. The mixture will be thick, coarse, and sandy. Press the mixture into the bottom of the dish or pan and slightly up the sides. This crust will fit into a 9 - 10 inch pan. Make sure it is tight and compact. Use the bottom of a flat measuring cup to press it firmly in place. The crust will be thick.
Chill the crust while you make the filling.
Melt the chocolate chips completely in the top of a double boiler.
Remove from heat and add the coconut cream. Blend completely and set aside to cool.
Simmer the cherries and sugar until the cherries are thawed, released their juices and the sugar is dissolved.
Mix cornstarch with a little water, add to cherries, and stir until thickened. You may need another Tbsp. of cornstarch if the cherries are very juicy. Set aside to cool.
After the crust has cooled for at least an hour, add the chocolate ganache in an even layer over the bottom of the crust. Return to refrigerator.
When the cherries have cooled to almost room temperature, spread them in an even layer over the chocolate. Return to refrigerator.
When pie is completely cooled, slice and enjoy.
Note: If you are in a hurry you can use a ready-made crust and canned cherry pie filling, but these are usually shallow, eight-inch pies, so buy two crusts.
The Gayly- 2/13/2016 @ 1:05 PM CST