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Cherry Hazelnut Crunch Pie

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :387

Ingrediants

 
1/2 10-ounce pac ge pie crust mix
1/4 cup packed light brown sugar
3/4 cup roasted Oregon hazelnuts -- chopped
1 ounce semi-sweet chocolate -- grated
4 teaspoons water
1 teaspoon vanilla
1 8-ounce jar red maraschino cherries
2 teaspoons cornstarch
1/4 cup water
Dash salt
1 tablespoon Kirsch -- optional
1 quart vanilla ice cream
 

Preparation

 
Combine pie crust mix with sugar, nuts and chocolate using a pastry blender. Mix water with vanilla. Sprinkle over crumb mixture and mix until well blended. Turn into a well-greased 9-inch pie plate; press mixture firmly against bottom and side. Bake in a 375? oven for 15 minutes. Cool on rack. Cover and let stand several hours or overnight. Drain cherries, reserving syrup. Chop cherries coarsely. Blend syrup with cornstarch, 1/4 cup water and salt in saucepan; add cherries. Cook on low until thickened and clear. Remove from heat and cool thoroughly. Add Kirsch and chill. Spoon ice cream into pie shell. Pour cherry glaze over pie and serve immediately.






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