CHERRY CREAM CHEESE PIE
This is one of my favorite and easiest recipes. It is always a hit at parties, bake sales, and pot-lucks. I have modified the original to decrease the fat and calories. It is still delicious.
Provided by Linda B. Rawls
Categories Desserts Pies No-Bake Pie Recipes
Time 4h45m
Yield 8
Number Of Ingredients 6
Steps:
- Beat cream cheese until light and fluffy. Gradually add sweetened condensed milk, and continue beating until smooth and combined. Add lemon juice and vanilla; mix well.
- Fill graham cracker crust evenly. Refrigerate until set; this will take between 2 to 4 hours. Just before serving, spread the cherry pie filling over the top of the pie.
Nutrition Facts : Calories 492.2 calories, Carbohydrate 68.7 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 0.9 g, Protein 7.6 g, SaturatedFat 10.4 g, Sodium 329.2 mg, Sugar 38.5 g
THE BEST CHERRY PIE
This is a delicious pie filling. It's also a great recipe if you have a helper. If any juice bubbles over, it tastes really good on top of ice cream.
Provided by pomfamilycooks
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h23m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place bottom pie crust into a 9-inch pie pan; made pricks along the bottom with a fork.
- Bake in the preheated oven until pie crust is lightly browned, about 8 minutes. Remove crust from oven and cool for 5 minutes.
- Combine cherries, sugar, cornstarch, and almond extract together in a bowl. Pour cherry mixture into the prepared pie pan; dot with butter. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Place the pie on a foil-covered baking sheet.
- Bake in the preheated oven for 30 minutes. If it is browning too fast cover the pie with an aluminum foil tent. Continue baking until crust is golden brown and filling is bubbly, 10 to 20 minutes. Place on a wire rack to cool, about 15 minutes.
Nutrition Facts : Calories 395.2 calories, Carbohydrate 52.7 g, Cholesterol 7.6 mg, Fat 19.6 g, Fiber 3.1 g, Protein 3.7 g, SaturatedFat 6 g, Sodium 273.8 mg, Sugar 26.6 g
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 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 CREAM PIE
This is more of a cherry custard pie than a cherry cream pie, but it's quite delicious. We loved the creamy vanilla custard with the cherry topping. Adding almond extract and a little sugar brightens up the cherry topping making it taste fresher. The custard layer is so delicious, you can try it with different toppings too...
Provided by Cecelia Huddleston
Categories Pies
Time 25m
Number Of Ingredients 13
Steps:
- 1. In medium bowl, combine pie filling, sugar and almond extract. Refrigerate.
- 2. In a heavy medium saucepan, combine sugar, egg yolks, corn starch, and milk; beat until well blended.
- 3. Cook mixture over medium-high heat, stirring constantly for about 15 minutes or until thickened.
- 4. Remove from heat. Stir in butter and vanilla.
- 5. Pour into prepared pie shell. Refrigerate until firm.
- 6. Spoon pie filling onto vanilla filling. Top with Cool Whip, if desired. Store pie in refrigerator. Note: Let the pie set overnight. If you need to serve it sooner, after the vanilla cream filling is set, slice the pie. Then top it with the cherries and Cool Whip.
CHERRY CREAM CHEESE PIE
My mom is known for her scrumptious desserts. This easy-to-make pie is one she has served often. It's one of my favorite desserts anytime of year. I love the combination of cream cheese and cherry pie filling. -Cindy Kufeldt, Orlando, Florida
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the flour, sugar and salt. Add butter; stir until combined. Press onto the bottom and up the sides of a 9-in. pie plate. Bake at 350° for 10-12 minutes or until lightly browned. Pour pie filling into crust., In a large bowl, beat the cream cheese, sugar, egg and vanilla until smooth. Carefully spread around outside edges of pie, leaving a 3-in. circle of cherries exposed in the center. , Bake for 30-35 minutes or until edges begin to brown. Cool on a wire rack. Refrigerate for several hours before serving.
Nutrition Facts : Calories 338 calories, Fat 16g fat (10g saturated fat), Cholesterol 73mg cholesterol, Sodium 237mg sodium, Carbohydrate 44g carbohydrate (31g sugars, Fiber 1g fiber), Protein 4g protein.
FRESH CHERRY PIE
If you're looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer. -Josie Bochek, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 466 calories, Fat 17g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 161mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
HOMEMADE CHERRY PIE FILLING
Fresh tart cherries give this pie filling a homemade flavor that's superior to canned.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the sugar, cornstarch and salt. Add the cherries, water and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in food coloring if desired. Yield: 4 cups. , For a lattice-crust pie: Line a 9-in. pie plate with bottom pastry; add filling. Make a lattice crust; trim, seal and flute edges. Cover edges loosely with foil. , Bake at 400° for 15 minutes. Remove foil; bake 15-20 minutes longer or until crust is golden and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 359 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 277mg sodium, Carbohydrate 56g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
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EASY HOMEMADE CHERRY PIE - TASTES BETTER FROM SCRATCH
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4.9/5 (195)Calories 122 per servingCategory Dessert
- Pit and halve the cherries. Add them to a mixing bowl with the sugar, cornstarch and lemon juice and toss to combine. Set aside while you prepare the pie crust. (When using fresh cherries you don't need to cook the mixture, like you do with the canned cherries).
- Drain the juice from the cans of cherries into a saucepan, reserving 1/3 cup in a small bowl. Set the cherries aside.
- Preheat oven to 400 degrees F. Grab your 9'' deep dish pie pan. (You can use a regular 9'' pan but you may have more filling than you need).
CHERRY-VANILLA CREAM PIE RECIPE | KING ARTHUR BAKING
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4.5/5 (13)Calories 403 per servingTotal Time 1 hr 25 mins
- Preheat the oven to 425°F., To prepare the crust: Roll the dough and fit it into a 9" pie pan, crimping the edges.
- Chill the crust for 15 minutes., Prick the bottom of the crust with a fork or dough docker, and if possible, use a pie chain, pie weights or a nesting pan to line the crust., Prebake the crust for 15 to 18 minutes.
- Remove it from the oven, remove the pie weights, and return to the oven for 3 more minutes, until the center of the crust no longer looks wet and is lightly browned.
- Remove it from the oven, and reduce the oven heat to 400°F., To make the filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt., Add the remaining ingredients, except the cherries, and whisk them well.
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