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 CHEESE PIE
Cherry Cream Cheese Pie is a delightfully easy no-bake pie that is perfect year round for any occasion.
Provided by Lucy Brewer
Categories Pies
Time 10m
Number Of Ingredients 7
Steps:
- Beat cream cheese in large bowl until creamy and no lumps are showing. Add sweetened condensed milk, lemon juice, vanilla, and almond extract. Beat until smooth and creamy.
- Pour into crust and chill at least 4 hours, longer if you can.
- Top with desired amount of chilled cherry pie filling before serving. (You may not want the entire can.)
Nutrition Facts : ServingSize 10 servings, Calories 347 kcal, Carbohydrate 52 g, Protein 5 g, SaturatedFat 6 g, Cholesterol 38 mg, Sodium 244 mg, Sugar 26 g
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
MOM'S CREAM CHEESE PIE
Provided by Food Network
Categories dessert
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
- For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
- For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
EASIEST CHERRY CREAM CHEESE PIE
This is so good and easy. Not the most nutrious thing there is ,but you can subsitute cream cheese and milk for low fat or fat free versions and it taste just as good. You can also subsitute the cherry pie filling for what ever fruit you like.
Provided by KTLynn
Categories Pie
Time 3h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cream the cream cheese until light and fluffy about 3-5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon jice and vanilla and pour into crust. PLace the pie into the fridge for at least 2 hrs or over night, until well chilled and set.
- Top the pie with pie filling just before serving.
Nutrition Facts : Calories 659.3, Fat 28.8, SaturatedFat 13, Cholesterol 64.2, Sodium 451.4, Carbohydrate 92.8, Fiber 1.3, Sugar 53.1, Protein 9.6
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.
MOM'S CHERRY CHEESE PIE
Steps:
- Crust: Process crackers in food processor. Mix with rest of ingredients and shape into pie plate. Filling: Preheat oven to 375. Mix together rest of ingredients until light and smooth. Pour into crust. Bake 20 minutes. Cool 10 minutes. Raise oven temp to 475. Topping: Spread mixed ingredients over pie. Bake 5 minutes. Refrigerate.
HOLIDAY CHERRY CREAM CHEESE PIE
Easy yummy dessert. Make your own cherry mix if you want but sometimes it's nice to take a shortcut. I use E.D. Smith pie filling. This is another no fail recipe.
Provided by Bergy
Categories Pie
Time P1DT15m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Whip cream cheese with sugar until fluffy.
- Blend in vanilla.
- Fold in whipped cream.
- Blend thoroughly.
- Spoon into pie shell.
- Spread cherries over the top.
- Refrigerate over night, covered.
MOM'S CREAM CHEESE PIE
Make and share this Mom's Cream Cheese Pie recipe from Food.com.
Provided by SweetsLady
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine filling ingredients and beat until light and frothy.
- Pour into graham cracker crust and bake at 350 for 25 to 30 minutes.
- Remove from oven and cool 5 minutes.
- Combine topping ingredients, and pour topping over pie.
- Return to oven and bake 10 minutes longer. Cool and place in refrigerator for approximately 5 hours (if you can wait that long).
- Optional: When pie is cool, put a can of red pie cherries or pie blueberries, or fresh strawberries, etc on top.
Nutrition Facts : Calories 456, Fat 28.6, SaturatedFat 14.8, Cholesterol 112.3, Sodium 308.6, Carbohydrate 44.3, Fiber 0.4, Sugar 34.8, Protein 6.8
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.
MOM'S FRENCH CHERRY CREAM PIE
Make and share this Mom's French Cherry Cream Pie recipe from Food.com.
Provided by CJAY8248
Categories Pie
Time 20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine cream cheese, powdered sugar, vanilla, and almond extracts. Beat with an electric mixer until light and fluffy. In a separate medium bowl, beat whipping cream until stiff. Carefully fold cream cheese mixture into whipped cream.
- Spread beaten mixture in the bottom of pie crust. Cover with cherry pie filling. Refrigerate pie until set and cold, about 30 minutes.
Nutrition Facts : Calories 332, Fat 22.1, SaturatedFat 10.8, Cholesterol 52.5, Sodium 170.2, Carbohydrate 31, Fiber 1.1, Sugar 7.8, Protein 2.8
LIGHT CHERRY CREAM CHEESE PIE
A great tasting, new lite version of the old stand-by 'Cherry Cream Cheese Pie'. One of my family's favorites, makes a nice potluck dessert!
Provided by BecR2400
Categories Pie
Time 3h15m
Yield 1 Pie, 8 serving(s)
Number Of Ingredients 6
Steps:
- Beat softened cream cheese until smooth.
- Beat in the vanilla extract, then the condensed milk and the lemon juice., blending well after each addition.
- Pour into a prepared pie shell.
- Chill for 3 hours, until firm.
- Top with light cherry pie filling. Chill until serving time.
Nutrition Facts : Calories 443.3, Fat 19.4, SaturatedFat 9, Cholesterol 40.7, Sodium 368.2, Carbohydrate 57.8, Fiber 1.3, Sugar 45.4, Protein 10.3
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NO BAKE CHERRY CREAM CHEESE PIE - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.7/5 (6)Category DessertCuisine AmericanCalories 524 per serving
- For the crust:Prepare the crust. If baking your crust, preheat your oven to 350 degrees F.In a food processor, blend together the graham crackers, salt and sugar until fine and completely ground. (If you don't have a food processor, throw the crackers in a ziplock and crush with a rolling pin.) You can also use 1 and 1/2 cups store bought graham cracker crumbs.Melt the butter in a small bowl.
- Pour the butter into the food processor and blend well. (Mix together crumbs and butter in a bowl of you don't have a food processor.)Dump the mixture into a pie pan.
- No need to grease the pan.Use the bottom of a glass or the bottom of a measuring cup to press the crumbs into the bottom and up the sides of the pan.At this point you can either refrigerate the crust for 1 hour (do this if you don't have air conditioning!) or you can bake the crust for 10 minutes at 350.
- Refrigerating results in a more crumbly crust, baking will get a sturdier crust that is a little more crunchy.
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