Lychee and Longan Cream Pie recipe

2 cups crushed graham crackers
1/2 tsp ground cinnamon
1/2 cup melted unsalted butter
1 cup JOLLY lychees in syrup, sliced, reserve 1 cup syrup
1 cup JOLLY longan in syrup, sliced, reserve 1 cup syrup
1 cup JOLLYCOW fresh milk
2 tbsp sugar
1/2 cup cornstarch
JOLLY cherries with stem

Combine graham, cinnamon and butter in bowl. Mix well then press at the bottom and sides of a spring form pan. Refrigerate for 2 hrs

In a saucepan combine lychee syrup, longan syrup, milk, sugar and cornstarch. Cook over low medium heat, stirring constantly until thick. Stir in lychees and longan. Pour into prepared crust. Refrigerate until set. Top more lychees and longan if desired and garnish with cherries.

8 servings

Cinnamon is the inner bark of a tropical evergreen tree