Cherry Cream Cheese Pie
User Reviews
5
Cherry Cream Cheese Pie
Description
Cherry Cream Cheese Pie features a base of baked pie crust filled with a mixture blending softened cream cheese, sweetened condensed milk, lemon juice, and vanilla extract. The filling is beaten to a light and fluffy consistency and chilled to firm up. The cherry topping is prepared by cooking cherry pie filling with sugar and a cornstarch slurry until slightly thickened, then cooled before spreading over the filling. The assembled pie is refrigerated until fully set, allowing the layers to meld together. This creates a dessert that balances creamy and fruity elements with a tender crust, served cold for optimal texture.
The result is a pie that offers a creamy and zest-accented filling alongside the sweet, slightly thickened cherry topping, giving both smooth and fruit-forward textures. The lemon juice in the filling adds brightness, enhancing the cherry topping's sweetness. The cooking process for the topping ensures it isn’t runny, maintaining a stable fruit layer.
Storing the pie in the refrigerator preserves its texture and freshness, making it a suitable make-ahead dessert.
Ingredients
Cream Cheese Pie Filling
- 1 baked pie pastry shell or a 9-inch graham cracker crumb crust, 9-inch
- 8 ounces cream cheese softened
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 teaspoons lemon juice
Cherry Topping
- 20 ounces cherry pie filling
- 1/2 cup sugar
- 1 tablespoon corn starch
- 1 tablespoon water
Instructions
Cream Cheese Pie Filling
- If using an uncooked frozen or refrigerated pie crust, bake it according to the package directions. Cool the crust completely.
- In a medium-size bowl, beat softened cream cheese until light and fluffy.
- Gradually add sweetened condensed milk and beat until thoroughly blended and smooth.
- Stir in lemon juice and vanilla.
- Pour the filling into the crust. Refrigerate the pie for 2 to 3 hours.
Cherry Topping
- Place the cherry pie filling in a medium-sized saucepan.
- In a small bowl, stir cornstarch and water together to make a slurry.
- Add the cornstarch slurry to the pie filling.
- Add 1/2 cup sugar to the pie filling and stir to combine.
- Cook over medium heat until the mixture thickens a bit.
- Remove the topping from the heat and cool it completely.
- Spread the cherry topping over the pie.
- Refrigerate the pie for several hours before serving. The pie will set up in a few hours.
Notes
- Ensure the pie crust is fully cooled before adding the filling to prevent melting the cream cheese mixture.
- Cook the cherry topping until thickened but not too stiff to spread easily over the filling.
- Refrigerate the pie for several hours after assembly to allow proper setting of filling and topping layers.
- Keep the pie stored in the refrigerator when not serving to maintain freshness and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 392 kcal
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 48mg | 16% |
| Sodium | 167mg | 7% |
| Potassium | 297mg | 6% |
| Fiber | 0g | 0% |
| Sugar | 40g | 80% |
| Vitamin A | 660IU | 13% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 176mg | 18% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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