Creamy Cherry Almond Cheese Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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My family often requests this in lieu of a birthday cake. I've adapted a recipe of my mother's which I loved as a child. It's also nice for Valentine's Day. Ingredients:
1 10-inch baked graham cracker crust (homemade is best. if you must use a bought one, toast it in the oven for 5-8 minutes so it's browned & aromatic, cool before filling.) |
1 1-lb. can pitted sour cherries in juice |
3 tbs. sugar |
dash salt |
2 tbs. cornstarch |
squirt of lemon juice (optional) |
2 pkg. cream cheese, softened |
3/4 cup powdered sugar |
dash salt |
1/2 tsp. almond extract |
1 cup whipping cream |
Directions:
1. Drain the cherries, reserving 3/4 cup juice.
2. In a small saucepan, stir together the juice, 3 Tbs. sugar, dash salt and cornstarch.
3. Heat over medium-high heat, stirring constantly, until thick and transparent.
4. Stir in the drained cherries and set aside to cool.
5. Beat together the cream cheese, powdered sugar, salt and almond extract until fluffy.
6. In a separate bowl, beat the whipping cream until stiff.
7. Fold cream into cream cheese mixture until well combined but still fluffy.
8. Spoon this cream into the pie shell, building up the sides of the filling a bit.
9. Taste the cherry filling; if it needs a bit more zip, add a squirt of lemon juice and stir well.
10. Spoon cherry filling over the cream filling to within 1/4 inch of the edge.
11. Chill at least 2 hours or up to overnight before serving.
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