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Cherry Clafouti with Chocolate Cookie Crust

  • 1 1/2 cup chocolate cookie crumbs (about 5 oz)
  • 1 large egg, beaten
  • 5 tbsp unsalted butter, melted
  • 1 teaspoon favorite liquor (optional)
  • 1/2 cup milk
  • 1/2 cup ricotta cheese (non-fat works ok)
  • 2 large eggs
  • 1/2 cup sugar
  • 1/2 cup all-purpose flour
  • 1 tsp vanilla extract
  • 2 cups cherries, washed, pitted & sliced

To make the crust, combine chocolate cookie crumbs, egg, melted butter and optional liquor (if used) in a bowl. Toss gently until all is moistened. Press evenly into a 9-inch pie pan. Place in freezer for 30 minutes. (we do this to keep the crust together before cooking). Preheat the oven to 350 degrees. Remove crust from freezer and bake for 8 minutes. Remove from oven and raise temperature to 400 degrees. Combine milk, ricotta, eggs, sugar, flour and vanilla in a blender. Pulse until just mixed and then blend for 2 minutes. Line the bottom of the crust with the prepared fruit and pour the blender contents over the fruit. Place pie pan on a cookie sheet and return to the oven. bake for 30-35 minutes until top is lightly browned and puffy, turning once halfway through the baking. Remove from oven the allow to cool for 5 minutes prior to slicing. Serve warm with fruit sauce or softly whipped cream, of just by itself. It also tastes great served cold.

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