Cherry Vanilla No Bake Pie Food

CHERRY VANILLA NO-BAKE PIE

Steps:

• If baking the crust, preheat oven to 350°F.
• Combine the cookie crumbs and all but 1 tablespoon of the butter. Stir to combine. Add the remaining butter if needed to moisten the crumbs.
• Press gently into the bottom and up the sides of a 9-inch pie or tart pan.
• For a baked crust, bake for 10 minutes. Otherwise, place the crust in the refrigerator while you make the filling.
• Using an electric mixer on medium speed, beat the cream cheese, sugar, and vanilla until thoroughly combined and smooth. Mix in the preserves.
• Place the cream in a separate bowl. Using an electric mixer with a whisk attachment, whip the cream at high speed until soft peaks form.
• Gently fold the whipped cream into the cream cheese mixture, mixing just until combined.
• Transfer the filling to the crust and spread evenly. Refrigerate at least 2 hours before serving.
• If you like, garnish servings of the pie with sweetened whipped cream and sliced almonds.

EASY CHERRY DELIGHT DESSERT (NO-BAKE)

Steps:

• Prepare a 9 x 9" baking pan.
• In a bowl, mix the graham cracker crumbs, melted butter and 1 tbsp sugar; spread on bottom of prepared baking pan to form a crust.
• Mix the Dream Whip topping according to directions on the package, then beat in the softened cream cheese into the Dream Whip a little at a time.
• Add the remaining sugar and vanilla until well blended.
• Smooth on top of the crust.
• Top with the cherry pie filling.
• Chill at least 3 hours (overnight is even better) if storing in the fridge overnight, cover with plastic wrap.

OLD-FASHIONED CHERRY VANILLA PIE

Steps:

• Make dough:
• Cut butter into pieces. In a bowl with a pastry blender or in a food processor blend or pulse together flour, salt, butter, and shortening until mixture resembles coarse meal. Add 5 tablespoons ice water and toss or pulse just until mixture forms a dough, adding additional ice water, a little at a time, if dough is too dry. Divide dough in half and flatten each piece into a disk. Chill dough, wrapped in plastic wrap, at least 30 minutes and up to 3 days.
• Make filling:
• In a small bowl stir together sugar, tapioca, salt, and cinnamon. In a large heavy skillet cook fresh or frozen cherries over moderately high heat, stirring, until slightly softened, about 2 minutes. With a slotted spoon transfer cherries to a heatproof bowl. Add sugar mixture to cherry juices in skillet and simmer, stirring, until thickened, about 3 minutes. Stir cherry sauce and vanilla into cherries and cool.
• Line lower rack of oven with foil and preheat oven to 400° F.
• On a lightly floured surface with a floured rolling pin roll out 1 piece dough into an 11-inch round (about 1/8 inch thick). Fit dough into a 9-inch (1-quart) pie plate, leaving a 3/4-inch overhang. Pour filling into shell and chill, loosely covered with plastic wrap.
• On a lightly floured surface roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a sharp knife or fluted pastry wheel cut into 1-inch-wide strips. Working on a sheet of wax paper set on a baking sheet, weave pastry strips in a close lattice pattern. Chill or freeze lattice on wax paper on a flat surface 20 minutes, or until firm. Brush edge of filled shell with cold water and slide lattice off wax paper and onto pie. Let lattice stand 10 minutes to soften. Trim edges flush with rim of pie plate and crimp decoratively. Gently brush lattice top with cold water and sprinkle with sugar.
• Bake pie in middle of oven 45 minutes, or until pastry is golden and filling just begins to bubble, and transfer to a rack to cool slightly. Serve pie warm with ice cream.

VANILLA CHERRY PIE

Steps:

• First, make the pastry. Put the butter and flour in a food processor and whizz until the mixture looks like damp breadcrumbs. Add the sugar and pulse to combine. Whisk the egg yolks, 2 tbsp cold water and the vanilla in a bowl, then drizzle over the flour mixture. Pulse until the dough starts to clump together, adding a drizzle more water, 1 tsp at a time, if the dough feels dry - try not to add too much or the pastry will be tough. Tip out onto a work surface and knead briefly to bring everything together to a smooth dough. Break into 2 pieces, one a little larger than the other, wrap in cling film, pat into flat discs and chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Remove the larger piece of pastry from the fridge - if it feels a little firm, leave at room temperature for 20 mins to soften. On a floured surface, roll out to the thickness of a £1 coin. Use the pastry to line a 20-22cm metal pie plate or tin, leaving a little excess pastry overhanging - trim with a pair of scissors if necessary. Line the base with baking parchment and baking beans, and blind-bake for 20 mins. Mix the cherries, cornflour and sugar in a bowl. Add the cherry jam, vanilla and butter, and mix again.
• Remove the beans and parchment from the base, brush the pastry with some of the beaten egg white and bake for 5 mins more until golden. Trim the pastry to neaten.
• Turn the oven down to 180C/160C fan/ gas 4. Tip the cherries into the centre of the pie. Roll out the remaining pastry to the same thickness as before, large enough to cover the pie. Slide the pastry onto a well-floured sheet of baking parchment and, using your favourite mini biscuit cutter or the wide end of a piping nozzle, stamp out a scattering of shapes - we used a 2cm star cutter, but hearts or circles would look nice - just don't cut out too many or the pastry will collapse. Brush the egg white over the edge of the pie rim and all over the lid. Place a few cut-out shapes back on the pastry, if you like. Carefully lift the baking parchment and pastry, and slide the pastry lid onto the pie, removing the parchment. Trim the excess pastry, then use a fork to press the lid to the base. Bake for 35 mins.
• Brush the pie with the remaining egg white and scatter with the remaining 1 tbsp sugar. Bake for a further 5 mins until golden brown and bubbling. Leave to cool for at least 20 mins before serving with crème fraîche, thick cream or ice cream.

NO BAKE CHERRY CHEESECAKE PIE

Steps:

• Blend cream cheese and sugar.
• Fold in frozen dessert topping.
• Press into graham cracker crust, spreading cream cheese mixture up sides.
• Bottom will be covered and there will be a ring of cream cheese mixture about 1 inch wide around pie.
• Pour cherry pie filling into center.
• Chill at least 3 hours.

NO BAKE CHERRY CHEESECAKE

Steps:

• In a medium bowl, beat cream cheese until light and fluffy.
• Beat in sweetened condensed milk.
• Add lemon juice and vanilla and stir until well mixed.
• Pour filling into crust and chill for 2-3 hours.
• Top with cherry filling.