Cherry Cream Pie Recipe

4 4 2
Cherry Cream  Pie Recipe
Cherry Cream Pie Recipe photo by Taste of Home
Publisher Photo

Cherry Cream Pie Recipe

Read Reviews
4 4 2
Publisher Photo
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
Recommended: Top 10 Pie Recipes
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 40 min. + chilling

Ingredients

  • CRUST:
  • 1 cup all-purpose flour
  • 1 cup finely chopped walnuts
  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1/2 cup heavy whipping cream, whipped
  • 1 can (21 ounces) cherry pie filling

Directions

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. Yield: 6-8 servings.
Originally published as Cherry Cream Pie in Country February/March 2006, p49

Nutritional Facts

1 each: 547 calories, 33g fat (16g saturated fat), 72mg cholesterol, 219mg sodium, 57g carbohydrate (39g sugars, 2g fiber), 8g protein.

  • CRUST:
  • 1 cup all-purpose flour
  • 1 cup finely chopped walnuts
  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup confectioners' sugar
  • 1/4 teaspoon almond extract
  • 1/2 cup heavy whipping cream, whipped
  • 1 can (21 ounces) cherry pie filling
  1. 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.
  2. 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. Yield: 6-8 servings.
Originally published as Cherry Cream Pie in Country February/March 2006, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCherry Cream Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
sstetzel User ID: 158954 254478
Reviewed Sep. 22, 2016

"Hi slowinsjams,

You're using the 9 x 13 pan to toast the nuts and crumbs. If you read a bit further in that paragraph you'll see " Set aside 1 cup of crumbs. While warm, press the remaining crumbs into a greased 9-in. pie plate"
That forms the crust for the pie.
Hope that helps!"

MY REVIEW
slowinsjams User ID: 4063841 254405
Reviewed Sep. 21, 2016

"Is the filling for a pie or the 9X13 pan in the first paragraph of directions?"

MY REVIEW
squeakymouse User ID: 134400 249570
Reviewed Jun. 19, 2016

"I didn't make the crust (allergies) so used a package Graham cracker crust. Used vanilla extract (allergies) and 1/2 tub cool whip (lazy). Delicious. Would like more cheese layer."

MY REVIEW
angelasandoval User ID: 2401339 156661
Reviewed Jul. 23, 2010

"Very good! Although I thought it could have used a little more of the cream cheese layer for the amount of cherry layer. Loved the crust!"

Loading Image