Cream Cheese Cherry Meringue Pie Recipe

5 1 1
Cream Cheese Cherry Meringue Pie Recipe
Cream Cheese Cherry Meringue Pie Recipe photo by Taste of Home
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Cream Cheese Cherry Meringue Pie Recipe

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5 1 1
Publisher Photo
People are surprised to hear this pie's meringue crust features saltines. The cream cheese and cherry pie filling make this dessert extra special.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + chilling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min. + chilling

Ingredients

  • 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 vanilla extract
  • TOPPING:
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, whipped
  • 1 can (21 ounces) cherry pie filling

Directions

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 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.
Originally published as Cherry Meringue Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p138

Nutritional Facts

1 piece: 280 calories, 10g fat (4g saturated fat), 18mg cholesterol, 134mg sodium, 46g carbohydrate (40g sugars, 1g fiber), 3g protein.

  • 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 vanilla extract
  • TOPPING:
  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy whipping cream, whipped
  • 1 can (21 ounces) cherry pie filling
  1. 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.
  2. 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).
  3. In a small bowl, beat the cream cheese, confectioners' sugar and 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.
Originally published as Cherry Meringue Pie in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p138

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MY REVIEW
junglestar User ID: 4491805 132834
Reviewed Jan. 1, 2013

"Made this for company on New Year Eve. This was so delicious and creamy. easy to make. One of my guest said she only like the real cherries, boy did she change her mind. She loved it! Thanks for the recipe, it was a big hit!"

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