Updated Monday, March 24th, 2003
Yield: 12 servings
In a medium-size saucepan, combine the sugar and gelatin; mix well. Add the water and white baking bar. Bring to a boil over medium heat, stirring constantly, and cook until the gelatin is completely dissolved. In a small bowl, beat the egg yolks. Add 1 cup of the hot gelatin mixture to the yolks and quickly stir until combined. Return to the saucepan and cook over medium heat, stirring constantly, until the mixture bubbles. Transfer the gelatin mixture to a large bowl. Chill in the refrigerator, stirring occasionally, for 45 minutes, or until it is the consistency of unbeaten egg whites. Do not let it get too firm.
Meanwhile, in the chilled bowl of an electric mixer, beat the cream until stiff peaks form. Add the liqueur. Gently fold into the chilled gelatin mixture. Pour into the crust. Cover and refrigerate overnight. Just before serving, spoon the remaining cherry filling evenly over the pie and garnish with whipped cream and chocolate shavings if desired.
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