As I was walking down the baking aisle, something caught my eye. Pecan Pie
Crust. I thought... I didn't know that pecan pie had a different crust! But
no. It was a pie crust made of pecans. There was another made of almonds.
There could have been others. I didn't really look Just grabbed the pecan
one and two cans of store brand cherry pie filling.

I drained the cherries as best I could, wanting very little of the gooey
stuff. Put it the shell and chilled. It's good! But if I make it again, I'll
use plain up strawberries or add a smear of lightly sweetened cream cheese
on the bottom.

On Monday, July 6, 2020 at 1:32:34 AM UTC-4, Julie Bove wrote:
> As I was walking down the baking aisle, something caught my eye. Pecan Pie
> Crust. I thought... I didn't know that pecan pie had a different crust! But
> no. It was a pie crust made of pecans. There was another made of almonds.
> There could have been others. I didn't really look Just grabbed the pecan
> one and two cans of store brand cherry pie filling.
>
> I drained the cherries as best I could, wanting very little of the gooey
> stuff. Put it the shell and chilled. It's good! But if I make it again, I'll
> use plain up strawberries or add a smear of lightly sweetened cream cheese
> on the bottom.

I presume "Diamond" refers to "Diamond of California", the huge nut
conglomerate.

Cindy Hamilton