CHERRY CREAM PIE
A favorite vacation spot in Wisconsin-Door County (in the "thumb" of the state)-is known for its abundance of cherry orchards, and that's where this cream pie recipe originated. We think it's a delectable dessert, with a nutty crumb crust, real whipped cream and, of course, cherry pie filling. -Carol Wencka, Greenfield, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13-in. x 9-in. baking pan. Bake at 375° for 15 minutes, stirring once. Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9-in. pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 minutes., In a small bowl, beat the cream cheese, confectioners' sugar and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving.
Nutrition Facts : Calories 547 calories, Fat 33g fat (16g saturated fat), Cholesterol 72mg cholesterol, Sodium 219mg sodium, Carbohydrate 57g carbohydrate (39g sugars, Fiber 2g fiber), Protein 8g protein.
CHERRY CORDIAL PIE
Make and share this Cherry Cordial Pie recipe from Food.com.
Provided by Diana Adcock
Categories Pie
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 16
Steps:
- In a heavy saucepan mix together sugar, flour, and cornstarch.
- Stir in some of the milk until a heavy paste forms.
- Gradually stir in remaining milk.
- Cook over medium heat, stirring until nicely thickened, aroound 8-10 minutes.
- Whisk together egg yolks and egg until slightly frothy.
- Stir in 1 cup of the thickened milk mixture whisking well.
- Pour into remaining milk mixture in pan.
- Cook over medium heat, stirring constantly until bubbles JUST appear.
- Remove from heat.
- Stir in butter, vanilla and almond extracts, continuing to stir until the butter is melted and well incorporated.
- Press a piece of plastic wrap on the surface and cool completly.
- In the top of a double boiler over simmering water melt the chocolate morsels with water.
- Spread evenly over the bottom of the pre-baked crust.
- Arrange cherries over chocolate layer.
- Pour filling slowly around the cherries and over crust.
- In a medium saucepan heat cream until small bubbles appear around edge of pan.
- Remove from heat.
- Stir in chocolate morsels until well combined and glossy.
- Stir in butter.
- Pour into a bowl, cool until slightly thickened.
- Pour frosting over pie smothing the top evenly.
- Chill.
CHERRY CREAM PIE
Steps:
- Beat cream cheese, sour cream, and milk together in a bowl. Stir pudding mix into the cream cheese mixture. Fold about half the cherry pie filling into the cream cheese mixture; spread into the prepared pie crust and top with remaining pie filling.
- Refrigerate until set and chilled completely, about 2 hours.
Nutrition Facts : Calories 407.8 calories, Carbohydrate 45.3 g, Cholesterol 44.7 mg, Fat 23.6 g, Fiber 0.7 g, Protein 4.9 g, SaturatedFat 11.7 g, Sodium 459 mg, Sugar 21.4 g
CHERRY CORDIAL PIE
Make and share this Cherry Cordial Pie recipe from Food.com.
Provided by sweetcakes
Categories Pie
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 18
Steps:
- Crust:.
- Mix together and press into pie dish. Bake at 325* for 20 to 25 minutes. Remove from oven, cool, and set aside.
- Cream Cheese Bottom Filling:.
- Cream together the confectioners sugar, cream cheese, liqueur, and whipping cream. Spread 3/4 of the mixture onto the bottom of the cooled crust. Refrigerate the remaining 1/4 of the mixture. Clean, pit, and drain the fresh cherries. Fill each cherry with remaining refrigerated cream cheese mixture. Stach the filled cherries on top of the mixture on the crust.
- Cherry Liqueur Filling:.
- In a saucepan, mix the sugar and cornstarch; add water and bring to boil. Remove from heat; add Jell-O and several drops of red food coloring. Add desired flavoring and cherry Amaretto liqueur, stirring after each addition. Pour 1/2 of warm mixture over stached cherries. Place pie and saucepan with remaining cherry filling in refrigerator. Refrigerate for about 1 hour or until mixture thickens, then remove. Spoon remaining thickened mixture over cherries. Let chill for several hours until firmly set. Garnish, if desired, using pastry bag filled with pink tinted whipped cream. Sliced almonds may also be used.
Nutrition Facts : Calories 609.5, Fat 31.6, SaturatedFat 16, Cholesterol 71.9, Sodium 375.7, Carbohydrate 75, Fiber 3.1, Sugar 50.5, Protein 10.5
CHERRY CORDIAL PIE
Steps:
- 1. Combine marshmallows and milk in a 2 1/2 qt. glass mixing bowl. Microwave, uncovered, at power level high for 4 to 5 min. or until marshmallows melt and puff. Stir until smooth. Add chopped cherries and liqueur, blending throughly. Let cool to room temp. about 30 min. Fold whipped cream into marshmallow mixture and turn filling into prepared pie crust. Refrigerate for at least 4 hours. Garnish, if you wish, with additional whipped cream and maraschino cherry halves.
HERSHEY'S CHERRY CORDIAL CREME CHEESECAKE
Taken from the back of a package of Hershey's Cherry Cordial Kisses. The title of the recipe is misleading, as it is not, in fact, a cheesecake. The cake is chocolate. There are a lot of ingredients, but it looks more complicated than it really is. I've made it several times, every time without a hitch. I was so impressed with how it turned out it's the background picture on my cell phone, and it definitely tastes as good as it looks!
Provided by ckmclements
Categories Cheesecake
Time 1h25m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350.
- Line 9-inch round cake pan with foil, extending foil beyond the sides. Grease foil.
- Stir together melted butter, granulated sugar, and vanilla in a large bowl. Add eggs. Beat well using spoon. Stir together flour, cocoa, baking powder, and salt. Gradually add to egg mixture, beating with a spoon until well blended. Spread batter in prepared pan.
- Bake 25 minutes or until cake is set. (Cake is fudgy and will not test done.) Remove from oven. Cool completely in pan on wire rack.
- Beat cream cheese and powdered sugar in medium bowl until well blended. Beat whipping cream until stiff. Gradually fold into cream cheese mixture, blending well. Spread over brownie layer. Cover. Refrigerate until serving time. Use foil to lift out of pan; remove foil.
- Just before serving, put cherry pie filling in 5-inch wide heart shape in center of dessert. (I went to Wal-Mart and found a set of heart-shaped cookie cutters to do this step.) Place kisses around edge. Cut into wedges; serve with remaining pie filling. Cover; refrigerate leftover dessert.
CHERRY PIE
Make this classic pie whilst cherries are in season. It's the perfect summer dessert served just warm with plenty of cream or ice cream
Provided by Cassie Best
Categories Dessert
Time 1h40m
Yield Serves 8-10
Number Of Ingredients 10
Steps:
- First, make the pastry. Tip the flour, 50g almonds, butter, sugar and ¼ tsp salt into a food processor. Blend until the mixture resembles breadcrumbs. Beat the egg yolks with 2 tbsp cold water, drizzle over the flour and butter mixture and blend again until the dough starts to clump together. Tip onto a work surface and knead briefly to bring everything together into a smooth dough. Divide into two pieces and shape each lump into a puck shape. Wrap and chill for 30 mins. Will keep, wrapped and chilled, for up to two days.
- Remove the stones from the cherries - either cut them in half and pop out each stone, or use a cherry stoner. Toss the cherries with the jam, sugar and cornflour until there are no floury patches.
- If the pastry has been chilled for longer than 30 mins, bring it out of the fridge 20 mins or so before rolling, as it will be very firm. Heat the oven to 200C/180C fan/gas 6. Dust a surface with a little flour, then unwrap one piece of pastry. Carefully roll it out until it's large enough to line the base and sides of a 25cm pie dish, skillet pan or cake tin. The pastry will be very delicate, if any cracks appear when rolling, squash them back together and keep going. Lift the pastry over the rolling pin and into the dish - don't worry if it breaks, just patch it up by pushing it into the corners and up the sides and closing any holes. There should be a little overhang around the edges. Sprinkle the reserved 2 tbsp almonds over the base, then spread the cherries on top to fill the pie in an even layer.
- Roll out the remaining pastry so it's large enough to cover the pie. Brush a little beaten egg white around the pastry edge. Top the pie with the pastry lid as it is (piercing a hole in the centre for the steam to escape), or make a lattice topping. To do this, cut the pastry into strips, however wide you like. Arrange half the strips in one direction over the pie, leaving a few centimetres gap between each. Weave the remaining strips under and over these in the opposite direction, creating a lattice pattern. Squash the pastry together around the edge, then trim the excess with a sharp knife.
- Crimp the edge for a neat finish, or use any pastry scraps to make shapes to run around the edge - we used a piping nozzle to cut small circles. Stick them on with a little more egg wash, then brush the whole pie with a thin layer of egg wash. Sprinkle over a little caster sugar. Bake for 55 mins-1 hr, checking the pie after 40 mins. The edges may brown more quickly than the centre, if this happens, wrap a little kitchen foil around the edge to protect it.
- Remove from the oven and leave to cool for 1 hr. If you cut it too soon, the fruit juice will be very runny and flood the pie. Best served just warm with cream or ice cream.
Nutrition Facts : Calories 523 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 32 grams sugar, Fiber 3 grams fiber, Protein 8 grams protein, Sodium 0.6 milligram of sodium
CHERRY-O-CREME PIE
Simply delicious. The tartness of the cream cheese and cherries with the sweetness of the condensed milk and graham cracker crust. Let me just say it's present at just about every family gathering. Chill time not included in Time to Make.
Provided by AB_Fan
Categories Pie
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix cream cheese, milk, lemon juice, and vanilla together.
- Pour into pie crust.
- Refrigerate until set, 1-2 hours, on a lower shelf in your fridge.
- Top with cherries just before serving.
Nutrition Facts : Calories 691.3, Fat 40, SaturatedFat 19.3, Cholesterol 99.4, Sodium 543.4, Carbohydrate 75, Fiber 1.1, Sugar 43.9, Protein 10.2
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