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 :
VERY CHERRY MERINGUE DESSERT
Cherry Meringue Dessert combines layers of a crispy tender meringue with a smooth cream cheese mixture that's slathered with a sweet-tart cherry topping.
Provided by Hostess At Heart
Categories Dessert
Time 13h25m
Number Of Ingredients 11
Steps:
- Preheat oven to 275 degrees F.
- In the bowl of an electric stand mixer, beat egg whites on medium until foamy. Add cream of tartar and beat on medium-high until peaks start to form. Add sugar and beat until stiff and glossy.
- Pour into a well-greased 9x13 pan. Bake for 60 minutes. Turn the oven off and leave the pan in the oven for 12 hours or overnight with the oven door closed.
- Beat cream cheese, vanilla, salt, and sugar together. Fold in whipped topping and marshmallows. Spread over the Meringue layer. Refrigerate for 3 hours or longer. Prepare the topping.
- Mix the cherry pie filling with frozen raspberries. Refrigerate until serving.
- Cut dessert into squares and top with the cherry mixture.
- Refrigerate leftovers.
Nutrition Facts : Calories 342 kcal, Carbohydrate 64 g, Protein 3 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 21 mg, Sodium 158 mg, Fiber 2 g, Sugar 47 g, ServingSize 1 serving
CHERRY CHEESE PIE
Provided by Food Network
Time 10m
Yield 8-10 servings
Number Of Ingredients 6
Steps:
- BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla.
- POUR into crust; chill 4 hours or until set. Top with desired amount of cherry pie filling before serving.
- TOPPING VARIATIONS
- BLUEBERRY: Omit cherry pie filling. Combine 1/4 cup sugar and 1 tablespoon cornstarch in medium bowl; mix well. Add 1/2 cup water, 2 tablespoons lemon juice then 2 cup fresh or dry-pack frozen blueberries, thawed; mix well. Bring to a boil; reduce heat and simmer 3 minutes or until thick and clear. Cool 10 minutes, stirring constantly. Cool 15 minutes. Spread over pie. Chill thoroughly.
- CRANBERRY: Omit cherry pie filling. Combine 1/3 cups sugar and 1 tablespoon cornstarch in medium saucepan. Add 1/2 cup plus 2 tablespoons cold water and 2 cups fresh or dry-pack frozen cranberries; mix well. Bring to a boil; reduce heat and simmer 10 minutes. Spread over pie. Chill thoroughly.
- FRESH FRUIT: Omit cherry pie filling. Just before serving, arrange well-drained fresh strawberries, banana slices (dipped in lemon juice and well drained) and blueberries on top of chilled pie. Brush fruit with light corn syrup if desired.
- AMBROSIA: Omit cherry pie filling. Combine 1/2 cup Smucker's Peach or Apricot Preserves, 1/4 cup flaked coconut, 2 tablespoons orange juice and 2 teaspoons cornstarch in small saucepan; cook and stir until thickened. Remove from heat. Arrange fresh orange sections over top of pie; top with coconut mixture. Chill thoroughly.
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 CHEESE PIE
Make and share this Cherry Cheese Pie recipe from Food.com.
Provided by Graybert
Categories Pie
Time 4m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In larger bowl, beat cream cheese until fluffy.
- Gradually add in Eagle Brand; blend thoroughly.
- Stir in Lemon juice and vanilla.
- Pour into prepared crust.
- Chill 3 hours or until set.
- Top with desired amount of pie filling and almonds before serving.
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 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 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 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
DORIS' CHERRY MERINGUE TART
An impressive centrepiece for a dinner party dessert
Provided by Mary Cadogan
Categories Dessert, Dinner, Lunch, Treat
Time 55m
Number Of Ingredients 7
Steps:
- Heat oven to 190C/fan 170C/gas 5. Roll out the pastry and line a 23cm flan tin. Press the pastry into the corners and trim off the excess pastry with a sharp knife. Mix the ground almonds with the 3 tbsp of sugar, then sprinkle over the pastry base.
- Drain the cherries well, then pat very dry with kitchen paper. Reserve 200ml of the juice. Scatter the cherries over the pastry case and bake for 15-20 mins, until the pastry is golden and crisp.
- Tip the juice into a small pan and boil for 3 mins until reduced a little. Blend the cornflour to a paste with a little cold water and stir into the pan, cooking until thickened and smooth. Stir in the liqueur and pour into the tart case, then leave to cool while you make the meringue.
- Whisk the egg whites until stiff, then whisk in the 100g of caster sugar until thick. Spread over the filling, ensuring there are no gaps between the filling and the tart case. Return to the oven for 10 mins to brown the meringue, then serve warm or cold.
Nutrition Facts : Calories 438 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 48 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.28 milligram of sodium
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 :
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CHERRY CREAM CHEESE PIE - SOUTHERN PLATE
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Ratings 79Calories 350 per servingCategory Dessert
- Make sure cream cheese is softened at room temperature to prevent pie from being lumpy. In mixing bowl, place cream cheese, condensed milk, lemon juice, and vanilla. Mix until creamy and smooth. Spread into pie crust and cover. Refrigerate several hours. Top with pie filling and return to refrigerator until completely chilled. Serve cold.
- Note: This is a soft pie. It won't get firm so keep it in the refrigerator and serve cold. Some readers have also mentioned that you can also double the cream cheese to keep it from being runny.
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