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
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.
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 CHEESE PIE II
This is a sweet creamy pie with a cherry topping. Very easy and very good! You'll be glad you tried it!
Provided by Ginger
Categories Desserts Pies No-Bake Pie Recipes
Time 3h15m
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust.
- Cover and refrigerate for 3 hours, or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.
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
CREAM CHEESE PIE
Steps:
- Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
- In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
- Bake for five minutes before serving.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 50.5 g, Cholesterol 120.8 mg, Fat 34.2 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 18 g, Sodium 369.1 mg, Sugar 39.9 g
CHERRY CREAM CHEESE PIE
My family has been making this for many years. It's very fast and easy to make. Three hours to chill. You can use different toppings.
Provided by Wendy W88
Categories Pie
Time 5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, beat cream cheese until smooth.
- Add sweetened condensed milk, blending well.
- Add lemon juice and vanilla until well blended.
- Pour into pie crust and chill 3 hours, or until firm.
- Add cherry filling on top of pie.
- You can also use blueberry, or strawberry pie filling.
CHERRY-BERRIES MERINGUE TORTE
Enjoy this delicious meringue torte filled with cream and topped with berries - a delightful dessert treat.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 18h
Yield 8
Number Of Ingredients 11
Steps:
- About 30 minutes before making the meringue shell, place an egg separator over a small bowl. Crack open each egg over the egg separator to separate the white from the yolk. (Save egg yolks for another recipe.)
- Place the egg whites in a clean medium bowl, and let stand at room temperature up to 30 minutes.*
- Heat the oven to 275°F. Line a cookie sheet with a piece of foil or cooking parchment paper.
- Add the cream of tartar to the egg whites; beat with an electric mixer on high speed until mixture looks foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating about 5 minutes, stopping occasionally to scrape mixture from side and bottom of bowl with a rubber spatula, until mixture is glossy and forms stiff peaks when beaters are lifted. (Do not underbeat because the meringue shell won't hold its shape.) On the cookie sheet, shape the meringue into a 9-inch round with the back of a spoon, building up about a 1-inch side.
- Bake 1 hour 30 minutes. Turn off oven; leave meringue in oven with door closed 1 hour. Remove from oven and cool on a cooling rack 2 hours longer.
- Place a medium bowl and the beaters of electric mixer in refrigerator to chill. These will be used to beat the whipping cream, which beats better in a cold bowl.
- Place block of cream cheese on a plate, and let stand at room temperature about 30 minutes to soften slightly. Or to soften cream cheese in the microwave, remove foil wrapper and place in microwavable bowl; microwave on Medium (50%) 45 to 60 seconds.
- In a large bowl, stir together the softened cream cheese, 1/2 cup sugar and the vanilla until mixed; set aside.
- Pour the whipping cream into the chilled bowl. Insert the chilled beaters in the electric mixer. Beat on high speed until whipped cream forms soft peaks when beaters are lifted. Gently fold the whipped cream and marshmallows into the cream cheese mixture.
- Place the meringue on a serving plate, and spoon the filling onto the meringue. Cover; refrigerate at least 12 hours to blend the flavors but no longer than 24 hours.
- Rinse the strawberries with cool water, and dry on paper towels. Cut out the hull, or "cap," from each strawberry with the point of a paring knife. Cut the strawberries lengthwise into slices to measure 1 cup. In a medium bowl, stir together the pie filling, strawberries and lemon juice.
- To serve, spoon the berry mixture onto the filling. Or cut the meringue shell into serving pieces, and top each serving with the berry mixture.
Nutrition Facts : Calories 370, Carbohydrate 59 g, Cholesterol 45 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 55 g, TransFat 0 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 MERINGUE PIE
My mother always made cherry pie with a meringue topping- and I think her mother did, too. It's a nice way to finish off a holiday dinner or everyday meal.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, heat pie filling on low. Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form., Remove pie filling from the heat; stir in extract. Pour into pastry shell. Spread meringue over hot filling, sealing edges to crust. Sprinkle with walnuts. , Bake at 350° for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts :
CREAM CHEESE CHERRY MERINGUE PIE
People are surprised to hear this pie's meringue crust features saltines. The cream cheese and cherry pie filling make this dessert extra special.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, beat egg whites and vinegar on medium speed until soft peaks form, Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Fold in the cracker crumbs, pecans, baking powder and vanilla. , Spread onto the bottom and up the sides of a greased deep dish 9-in. pie plate. Bake at 350° for 14-18 minutes or until meringue is lightly browned. Cool on wire rack (meringue shell will fall in center)., In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream. Spoon into meringue shell. Top with pie filling. Chill for at least 2 hours before serving.
Nutrition Facts : Calories 280 calories, Fat 10g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 134mg sodium, Carbohydrate 46g carbohydrate (40g sugars, Fiber 1g fiber), Protein 3g protein.
CHERRY MERINGUE PIE
This is so yummy! Beautiful for festive holidays or just because! The whole family will love this! It's simple to make using canned pie filling, and a make-ahead pie crust. Gotta try this!
Provided by FLUFFSTER
Categories Pie
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a small saucepan, heat pie filling on low. Meanwhile, in a large bowl, beat egg whites and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form.
- Remove pie filling from the heat; stir in extract. Pour into pastry shell. Spread meringue over hot filling, sealing edges to crust. Sprinkle with walnuts.
- Bake at 350°F for 15 minutes or until meringue is golden brown. Cool on a wire rack for 1 hour. Chill for at least 3 hours before serving. Refrigerate leftovers.
CHERRY MERINGUE PIE
Make and share this Cherry Meringue Pie recipe from Food.com.
Provided by Danielle Michalski
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 9
Steps:
- Preheat oven to 275ºF.
- Cut a brown paper bag or parchment paper to fit a round pizza pan.
- Place a serving plate on the round-cut paper and draw a circle with a pencil.
- Separate the egg whites from the yolks.
- Crack the egg over a separate bowl.
- There must not be any yolk in the whites or it will not whip correctly.
- By using a separate bowl, you guard against having to toss the whole thing if you have an accident with a yolk.
- Save the yolk for another use.
- Place whites and cream of tartar in mixing bowl and beat with a mixer on high speed until frothy.
- Very gradually, add the sugar in a small stream and beat until the meringue forms and holds stiff peaks.
- Pour onto the middle of the brown paper and with a knife or rubber spatula, shape into a resemblance of a pie pan, pushing meringue up at the edges to form sides.
- Leave a 1-inch border around the edge of the paper, The meringue will expand slightly and you want to ensure it will fit on your serving plate.
- Bake in the middle of the oven for 1 and 1/2 hours.
- It should be crispy and browned.
- Turn off oven, open door a notch, and let sit in oven another hour.
- Remove from oven and let cool completely before filling.
- Mix the first three ingredients with mixer and then stir in marshmallows.
- Fold in the whipping topping.
- Place a doily on the serving platter.
- Gently lift meringue from paper and place on serving dish.
- If you have trouble separating the meringue from the paper, place it into a hot oven again for just a minute or two.
- It should lift off of the paper easily.
- Spoon the cream mixture into the shell and spread evenly, pushing a little up the sides.
- Pour berry filling on top.
- Cover with plastic wrap and refrigerate until serving time.
- Variation You can use any flavor of pie filling for this recipe.
- Cover half the pie with blueberries and use cherry on the other to make a great 4th of July dessert.
Nutrition Facts : Calories 3053.7, Fat 113.1, SaturatedFat 70.7, Cholesterol 363.5, Sodium 1178.6, Carbohydrate 483.8, Fiber 3.6, Sugar 292.2, Protein 35.8
CHERRY MERINGUE DESSERT
Who can resist luscious cherries floating over a rich creamy layer tucked inside a crispy shell? This tempting dessert looks almost too good to eat, but don't let that stop you-it's sure to impress your sweetheart - Kay Curtis, Guthrie, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Place egg whites in a small bowl; let stand at room temperature for 30 minutes. Add cream of tartar; beat on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved., Spoon meringue onto a parchment-lined baking sheet. Using the back of a spoon, form meringue into a 9-in. heart shape, building up edges slightly., Bake at 275° for 1-1/2 hours. Turn oven off and do not open door; leave meringue in oven for 1 hour. Remove from the oven; cool completely., In a small bowl, beat the cream cheese, confectioners' sugar and vanilla until smooth. Fold in whipped cream until mixture is well blended. To serve, place heart on a serving platter; fill with cream cheese mixture and top with pie filling.
Nutrition Facts :
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