| 1 | Combine (?package) pie crust mix with sugar, nuts and chocolate using a pastry blender. |
| 2 | Mix water with vanilla. |
| 3 | Sprinkle over crumb mixture and mix until well blended. |
| 4 | Turn into a well-greased 9-inch pie plate; press mixture firmly against bottom and side. |
| 5 | Bake in a 375 oven for 15 minutes. |
| 6 | Cool on rack. |
| 7 | Cover and let stand several hours or overnight. |
| 8 | Drain cherries, reserving syrup. |
| 9 | Chop cherries coarsely. |
| 10 | Blend syrup with cornstarch, ?cup water and salt in saucepan; add cherries. |
| 11 | Cook on low until clear. |
| 12 | Remove from heat and cool thoroughly. |
| 13 | Add kirsch and chill. |
| 14 | Spoon ice cream into pie shell. |
| 15 | Pour cherry glaze over pie and serve immediately. |
| 16 | * cookfdn brings you this recipe with permission |
