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Cream Cheese Cherry Meringue Pie

 Cream Cheese Cherry Meringue Pie
People are surprised to hear this pie's meringue crust features saltines. The cream cheese and cherry pie filling make this dessert extra special.
8-10 ServingsPrep: 20 min. Bake: 15 min. + chilling


  • 3 egg whites
  • 1 teaspoon white vinegar
  • 1 cup sugar
  • 1/2 cup crushed saltines (about 12 crackers)
  • 1/2 cup finely chopped pecans
  • 1 teaspoon baking powder
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1/2 cup heavy whipping cream, whipped
  • 1 can (21 ounces) cherry pie filling


  • In a large bowl, beat egg whites and vinegar 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. Fold in
  • the cracker crumbs, pecans, baking powder and vanilla.
  • Spread onto the bottom and up the sides of a greased deep dish 9-in.
  • pie plate. Bake at 350° for 14-18 minutes or until meringue is
  • lightly browned. Cool on wire rack (meringue shell will fall in
  • center).
  • In a small bowl, beat the cream cheese, confectioners' sugar and

2 of 2

Cream Cheese Cherry Meringue Pie (continued)

Directions (continued)

  • vanilla until smooth. Fold in whipped cream. Spoon into meringue
  • shell. Top with pie filling. Chill for at least 2 hours before
  • serving. Yield: 8-10 servings.
Nutritional Facts: 1 serving (1 piece) equals 280 calories, 10 g fat (4 g saturated fat), 18 mg cholesterol, 134 mg sodium, 46 g carbohydrate, 1 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.