1959 Valentine's Maraschino Cherry Cream Pie

Ingredients

• 1 pastry dough (for a 9-inch pie crust)
• 1 cup sugar
• 0.25 cup cornstarch
• 2 eggs
• 2 cup milk (referred to as moo juice)
• 0.25 cup maraschino cherry juice
• 0.5 cup maraschino cherries (chopped)
• 1 cup heavy cream (whipped for topping)

Steps

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Prepare a 9-inch pie pan with the pastry dough. Fit the dough into the pan gently without forcing it, and finish the edges as desired.

3. 3

   Blind bake the pastry shell at 425°F (220°C) for approximately 15 minutes, or until golden.

4. 4

   In a saucepan, combine 1 cup of sugar and 1/4 cup of cornstarch.

5. 5

   Add 2 eggs, 2 cups of milk, and 1/4 cup of maraschino cherry juice to the saucepan.

6. 6

   Place the saucepan over heat and bring the mixture to a boil, stirring constantly until it thickens.

7. 7

   Once thickened, remove the saucepan from the heat.

8. 8

   Stir in 1/2 cup of chopped maraschino cherries.

9. 9

   Pour the filling into the baked pie shell and place it in the fridge to chill and set.

10. 10

    In a separate bowl, whip 1 cup of heavy cream until stiff peaks form.

11. 11

    Top the chilled pie with the whipped cream before serving.

Notes

This recipe is a vintage 1959 preparation. Ensure the pie is fully chilled before adding the whipped cream topping to prevent it from melting.

Nutrition per serving

• dessert
• pie
• Valentine's Day
• vintage
• maraschino cherry
• cream pie
• baked