Succulent Cherry Pie

This dessert is good when the cherries are on season, if not you can use can cherry pie filling. If you want to be naughty you can always add wipped cream. One way or the other it is delicious.

Ingredients

• 50 g white sugar
• 1 (20 ounce) can pitted sour cherries
• 7 g unflavored gelatin
• 2 egg yolks
• 0.8 g salt
• 1 ml almond extract
• 1 ml red food coloring
• 2 egg whites
• 50 g white sugar
• 235 ml heavy cream, whipped
• 1 (9 inch) graham cracker crust

Method

1. Let cherries sit in juice with 1/4 cup sugar for 2 hours.
2. 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.
3. Remove from heat and stir in almond extract, red food color, and cherries. Chill until thick, but not coagulated.
4. 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.
5. Fold in whipped cream until no streaks remain. Pour into graham cracker crust. Chill in refrigerator.
6. Enjoy!

(Source: allrecipes.com