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Monday, December 28, 2015

Chocolate Covered Cherry Pie

Photo courtesy of the Cooking Corner.
    One of the most notable things about small towns is the way they come together for a cause. It might be a parade when the high school teams win or it could be a fundraiser or benefit for a sudden, sad loss. Both through good times and bad times small communities band together.
   With the loss of Sam Johnson and his food truck, "Oh Taste and Sea," some local restaurant owners came together to organize a fundraiser for Sam's family. What started off as a few local food places donating some items for a meal grew into many restaurant owners in the area pitching in to create a benefit buffet for Sam and his family.

   The event was amazing. All said and done over 600 people passed through the food line that night. Many others just left donations at the pick up window of Dick Clark's restaurant. Only in a small town can you find this kind of care and support.
   Brynn from Broadway House Bistro was nice enough to keep sharing and passed on this recipe of her mother's that is just decadent. It's similar to a black forest pie but uses white chocolate. Her dad Jeff says it taste like a cherry cordial. Here's a great way to toast in the year.

Chocolate Covered Cherry Pie
courtesy of Brynn at Broadway House Bistro, Princeton, IN
9 inch chocolate cookie crust
16 oz. package cream cheese, softened
1/2 cup sugar
1 tsp. almond extract
1 cup white chocolate chips
6 or 8 oz. frozen whipped topping, thawed
1 can cherry fruit pie filling

1. Beat cream cheese, sugar and almond extract in large bowl until creamy.
2. Melt white chocolate in microwave and add to cream cheese mixture.
3. Beat with electric mixer until smooth.
4. Fold whipped topping into mixture.
5. Pour evenly onto crust.
6. Spoon pie filling on top.
7. Refrigerate until ready to serve.
Enjoy!!




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