CHERRY PIE SUPREME
| Put into ice tray of refrigerator | ½ cup Pet Evaporated Milk |
| Chill until ice crystals begin to form around edges. | |
| Mix together in a saucepan | 3 tablespoons cornstarch |
| ¾ cup sugar | |
| ⅛ teaspoon salt | |
| ¼ teaspoon cinnamon (can omit) | |
| Drain and save juice from | 2 cups canned, sour, pitted cherries (No. 2 can) |
| If necessary, add enough water to cherry juice to make 1 cup. | |
| Stir gradually into cornstarch mixture. Cook and stir over medium heat until very thick, about 7 minutes. Cool thoroughly. | |
| Mix until smooth | 2 tablespoons melted butter or margarine |
| 1 tablespoon lemon juice | |
| few grains salt | |
| 1 cup powdered sugar | |
Whip ice cold milk with cold rotary beater, or electric beater at high speed, until fluffy. Beat in powdered sugar mixture about ¼ at a time. Do not overbeat.
Add drained cherries to cooled cornstarch mixture and then take out 18 cherries to decorate top of pie.
Put filling into cold 9-inch baked pastry shell. Put whipped mixture around edge of pie. Decorate with cherries. Chill about an hour before serving.