Prep 30 mins
Cook 45 mins
A friend gave me this... A praline-lined crust, creamy custard and port-accented cherries join forces in this exceptional pie.
- 1 (10 inch) pie crusts, unbaked
- 1⁄3 cup brown sugar
- 2 tablespoons butter
- 1⁄2 cup chopped pecans
- 4 eggs
- 1⁄2 cup sugar
- 1 teaspoon vanilla
- 3⁄4 teaspoon nutmeg
- 1⁄2 teaspoon salt
- 1 dash cinnamon
- 2 cups milk, scalded
- 2 (16 ounce) canspitted dark sweet cherries
- 1⁄2 cup port wine
- 2 tablespoons red currant jelly
- 1 orange, rind of, grated
- 2 teaspoons cornstarch, dissolved in
- 1 tablespoon water
- Preheat oven to 425.
- Bake pie crust for 5 minutes.
- Combine sugar and butter in a small saucepan and cook, stirring and cook, stirring, until sugar melts and bubbles.
- Remove from heat, stir in pecans and spread over bottom of crust.
- Return to oven and bake for 5 minutes longer, or until bubbly and allow to cool.
- Combine eggs, sugar, vanilla, nutmeg, salt and cinnamon in bowl and whisk together.
- Slowly pour milk into egg mixture, stirring to combine well.
- Carefully pour custard into pastry and bake 25-30 minutes, or until knife inserted in the center comes out clean.
- While pie is cooling, throughly drain the cherries.
- Cook port to reduce to 1/4 cup.
- Stir in jelly and orange peel.
- Stir in cornstarch and cook until thickened and glossy and then blend in the cherries.
- Cool before spooning over the custard.
- Chill thoroughly before serving.