Nesselrode Pie

Directions

1. 1
   Bake pastry shell and cool.
2. 2
   Blend first three ingredients in top of double boiler.
3. 3
   Gradually add milk, stirring well to keep smooth.
4. 4
   Add 1/4 cup (60 ml) of the cream and the pineapple juice.
5. 5
   Cook and stir over boiling water until smooth and thickened, about 10 minutes.
6. 6
   Now stir some of the hot mixture into the beaten egg yolks.
7. 7
   Then return to double boiler and stir thoroughly.
8. 8
   Add raisins, almonds and butter, cover and cook 5 minutes more with frequent stirring.
9. 9
   Remove from heat.
10. 10
    Stir in cherries and flavorings.
11. 11
    Pour into cooled pie shell, spreading level.
12. 12
    Cool to room temperature.
13. 13
    Whip remaing 3/4 cup (175 ml) chilled cream until just thickened,
14. 14
    then beat in xxx sugar until stiff.
15. 15
    Spread over pie, scatter chocolate shavings over cream.
16. 16
    Chill in the refrigerator at least 1 hour before serving.