In my mother’s scrapbook, the recipe appears in an ad for Knox Gelatine, headlined “America’s New Favorite—A real ‘dress-up’ dessert.” When I wrote to Knox, now part of the Thomas J. Lipton company, to ask for permission to use the recipe, the manager of the Lipton test kitchens sent me another version of the formula, with a note that it had been developed in 1955. I would bet that the recipe in my mother’s book is at least a few years older than that The following is basically “America’s new favorite,” with a few particulars borrowed from the 1955 recipe.
Combine milk and cream in a mixing bowl, then lightly beat in egg yolks,
Transfer mixture to a bain-marie and cook, stirring constantly, until it coats spoon (about 7 minutes). Stir in gelatin and continue stirring until it dissolves completely, about 5 minutes.
Allow mixture to cool, then stir in rum or sherry. Chill until it begins to thicken.
Add remaining sugar to egg whites and beat until stiff, then fold egg whites and cherries into thickened custard.
Fill pie shell with mixture and sprinkle with shaved chocolate. Chill before serving.
© 1992 Colman Andrews. All rights reserved.