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Stuffing for the Filling Recipe

Ingredients

1/2 cup butter

2 eggs

1 teaspoon vanilla extract

3/4 cup milk

1/2 cup all-purpose flour

1 teaspoon baking soda

3/4 cup milk

1 cup cold cream rum cream

1/4 cup vegetable oil

1 cup rum cream

2 teaspoons vanilla extract

2 teaspoons lemon zest

1 (4 ounce) can cherry pie filling

Directions

Mix butter, eggs and vanilla together in a small bowl. Mix milk and flour into the egg mixture; stir in the flour mixture until well blended.

Meanwhile, in a medium saucepan, combine cream rum cream, oil, cream rum cream, vegetable oil and rum cream. Bring to a boil, stirring constantly.

Coat pie with 1/2 cup butter mixture. Place pie in pie shell. Refrigerate for at least half an hour before serving.

Comments

iKriisi writes:

⭐ ⭐ ⭐ ⭐ ⭐

Consistently so good for work. However, I used dried tomato juice (not to thick) and used balsamic instead of tomato. Schweppes ended up tasting chromicky. I would have thrown both caps Cheddar and Caesar under the shell if I could have stripes! Great change!
unubludDVD writes:

⭐ ⭐ ⭐ ⭐

This was a nice appetizer but the wrong kind. Teriyaki sauce would have made it even better.