No Churn Cherry Pie Sundaes Recipes

NO-CHURN CHERRY PIE SUNDAES

No-Churn Cherry Pie Sundaes image

All the flavors of classic cherry pie à la mode, reimagined in a sundae. Make the components, including a fabulous no-churn vanilla ice cream, ahead for a perfect summer dessert on demand, or spoon the warm cherry sauce over the ice cream to emulate a fresh-from-the-oven slice.

Provided by Erin Jeanne McDowell

Categories dessert

Time 4h35m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 cups heavy cream
3/4 teaspoon vanilla bean paste or 1 1/2 teaspoons pure vanilla extract
1/4 teaspoon almond extract
One 14-ounce can sweetened condensed milk
1/2 teaspoon fine sea salt
3 tablespoons granulated sugar
1/2 teaspoon ground cinnamon
1 refrigerated pie crust
1 tablespoon heavy cream
1 1/2 pounds pitted cherries (fresh or thawed frozen, ideally sour cherries)
1 tablespoon fresh lemon juice
1/2 cup granulated sugar
2 tablespoons cornstarch
Whipped cream, for serving, optional
Maraschino cherries, for garnish, optional

Steps:

For the ice cream: In the bowl of an electric mixer fitted with the whip attachment, whip the cream, vanilla and almond extract on medium-high speed until it holds soft peaks.
With the mixer running, add the condensed milk in a slow, steady stream until it's fully incorporated. Continue to whip until the mixture holds medium peaks. Add the salt and mix to combine. Spread the mixture evenly into an 8-inch-square pan. Cover the pan and freeze until firm, at least 4 hours.
For the pie crust streusel: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Toss the sugar and cinnamon together in a medium bowl to combine. Roll the pie dough out until it is 1/4-inch thick (if it's pre-rolled, simply roll it a few times to flatten). Use a knife or bench scraper to cut the dough into 1-inch wide strips horizontally, then cut down in 1-inch wide strips vertically to create a bunch of small squares.
Transfer the dough squares to the bowl with the cinnamon sugar, then drizzle with the cream. Toss the mixture until evenly combined. Transfer in a single layer to the prepared baking sheet and bake until golden and crisp, 10 to 12 minutes. Cool completely.
For the cherry sauce: Stir the cherries and lemon juice together in a medium saucepan. Sprinkle 1/4 cup of the sugar over the cherries and cook over medium heat, stirring frequently, until the mixture becomes saucy and the cherries start to soften, 4 to 5 minutes.
In a small bowl, whisk the remaining 1/4 cup sugar and cornstarch together to combine. Sprinkle this mixture over the fruit, then whisk immediately to combine. Continue to cook until the mixture bubbles and thickens slightly, 3 to 5 minutes. Let the mixture cool for a few minutes, stirring frequently. Serve warm, or cool completely.
To assemble the sundaes, spoon some sauce into bowls and swirl it around a bit. Scoop ice cream into the bowls, then spoon more sauce on top. Sprinkle each with a generous amount of pie crust crumbles, and top with whipped cream if using and garnish each with a cherry if using.

TREE-MENDOUS NO-BAKE CHERRY PIE

Tree-mendous No-Bake Cherry Pie image

Cherries are my favorite fruit so every spring I look forward to fresh cherries. This pie contains the fresh cherries and is always a hit in my home.-Liz Teichman, Eau Claire, Michigan

Provided by Taste of Home

Categories Desserts

Time 20m

Yield Two 8-in. pies.

Number Of Ingredients 7

Ingredients

2 tablespoons cornstarch
3/4 cup sugar
1-1/2 cups water
1 package (6 ounces) cherry-flavored gelatin dessert
1 quart (4 cups) fresh or frozen pitted, chopped red tart cherries
2 cups whipped topping
2 pie shells (8 inches each), baked

Steps:

Bring cornstarch, sugar and water to a boil over low heat. Boil about 2 minutes until thick and clear. Stir in gelatin dessert until dissolved. Add cherries. Chill until mixture starts to set, then fold in whipped topping. Pour into pie shells. Chill.

Nutrition Facts : Calories 243 calories, Fat 9g fat (5g saturated fat), Cholesterol 5mg cholesterol, Sodium 126mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 1g fiber), Protein 2g protein.

SUGARLESS CHERRY PIE

Sugarless Cherry Pie image

I have been working on creating a cherry pie that is sweetened only with fruit juice and I think this one is pretty good! There are no processed sugars or artificial sweeteners. It is simple and quick to make and tastes very good too! For the juice concentrate, I use Old Orchard brand.

Provided by Mommy Cooking Simple

Categories Pie

Time 1h

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

Ingredients

1 double crust pie crust (I use whole wheat)
2 (1 lb) bags frozen dark sweet cherries, unsweetened, thawed
1/4 cup quick-cooking tapioca
1/2 cup frozen apple cherry juice concentrate, 100% juice
1/2 cup water
1 teaspoon almond extract
3 tablespoons butter (optional)
cinnamon (optional)

Steps:

Place thawed, undrained cherries with juice concentrate, water and almond extract in a bowl and sprinkle with tapioca. Stir together and let stand for 15 minutes.
Prepare pie crust and line a pie plate.
Place the cherrie mixture in the pie crust.
Place butter slices on top of the cherries if desired.
Cover with top pie crust and flute edges.
Sprinkle with cinnamon if desired.
Bake at 375 degrees for 40 minutes or until crust is slightly brown and filling is bubbly.
Enjoy!

Nutrition Facts : Calories 372.9, Fat 15.7, SaturatedFat 3.9, Sodium 288.5, Carbohydrate 55.3, Fiber 3.2, Sugar 29, Protein 4.2

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