Hoofzach Recipe

Directions

Melt milk in a saucepan over low heat, stirring constantly, until very thick. Mix cream into empty sauce pan. Stir in cracker crumbs. Stir in garlic salt, parsley and salt and mix until well blended. Reserve 1 tablespoon of the mixture and spoon into the cream mixture.

Heat olive oil in a large bowl or skillet. Saute cracker crumbs in heat of 4 minutes. Place cracker crumbs in sauce pan and stir cracker crumb mixture into the milk mixture. Drizzle sauce over wet pie.

When moderately browned, transfer pie from pan to serving bowl. In a clean jar, seal bottles tightly using glass half-buttons, and spray with cooking spray. Place covered bottles over kitchen counter and arrange on top of pie.

In the same pot, heat butter and 1/2 cup milk in medium saucepan, stirring constantly until fully melted. Remove from heat; pour over pie, keeping sauce as pure as possible. Place stuffed pie back on top rack of a double boiler. Place nondessicated plastic wrap over lid of pot and place in hot water bath for 10 minutes. Turn pot off. Allow to cool.

Preheat oven to 300 degrees F (150 degrees C). Bake pie at 300 degrees F (150 degrees C) for 30 minutes or until center of the pie is set and crust is golden. Serving hot with whipped cream.

To serve, pierce top of pie with fork. Place stuffed pie on serving platter, before serving and scoop whipped cream into a large bowl. Beat whipped cream until warm, then fold over pie, into rim. Place slice over top of pie. When serving, spoon fruit pie into small serving bowl. Serve with whipped cream and nuts.