Heavenly Cherry Pie

(Courtesy of Midwest Living)

Ingredients:
1 1/2 c. chocolate wafer crumbs (about 25 wafers)
1/4 c. butter or margarine, melted
1 can (21 oz.) cherry pie filling
1/4 c. sugar
1 envelope unflavored gelatin
1 c. water
1/2 of a 6 oz. package white chocolate baking squares (3 squares)
3 egg yolks
1 1/4 c. whipping cream
2 Tbsp. coffee liqueur or strong coffee
Whipped cream (optional)
Chocolate curls or leaves (optional)

Directions:
Lightly butter a 9 inch pie plate.  In a mixing bowl, combine wafer crumbs and melted butter.  Press mixture evenly onto the bottom and sides of the pie plate.  Bake in a 350 degree oven for 8 minutes.  Cool.

Spread 1 cup of the pie filling in the bottom of the crust; set aside.  Cover remaining pie filling; refrigerate.

In a medium saucepan, combine sugar and gelatin.  Add water and white chocolate baking squares.  Cook and stir over medium heat until mixture boils, chocolate melts and gelatin dissolves.  Remove from heat.

In a medium mixing bowl, beat egg yolks.  Stir in 3/4 c. of the hot gelatin mixture; stir until combined.  Return all to saucepan.  Cook and stir over medium heat until mixture bubbles.  Transfer to large mixing bowl.  Cover and chill about 45 minutes or until the mixture is the consistency of unbeaten egg whites, stirring occasionally.

In a chilled mixing bowl, beat the 1 1/4 c. whipping cream and the liqueur or coffee with a mixer until stiff peaks form.  Gently fold whipped cream mixture into gelatin mixture.  Spoon into crust.  Cover; chill for 4 hours or overnight.

To serve, spoon remaining pie filling evenly over pie.  Garnish with additional whipped cream and chocolate curls or leaves, if you like.

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