Return to Content

Cherry Cream Pie

by

Yield: 6 to 8 servings

This cherry cream pie is easy to make and wonderfully versatile. Try it with any type of fruit pie filling or with fresh or frozen fruit -- strawberries or raspberries, for instance -- over the cream cheese base.

Ingredients:

  • 1 package (8 ounces) cream cheese, at room temperature
  • 1/2 cup confectioners' sugar, sifted
  • 1/2 teaspoon almond extract
  • 1/2 pint whipping cream
  • 1 baked 8-inch or 9-inch graham cracker pie shell
  • 1 can (16 ounces) cherry pie filling

Instructions:

Blend the cream cheese, sugar, and almond extract until smooth. Whip the cream until stiff. Fold the whipped cream into the cream cheese mixture. Pour into the baked pie shell. Top with the pie filling. Chill for at least 1 hour before serving.

Tags:
Updated Thursday, May 23rd, 2002
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

One Response to Cherry Cream Pie

  1. Anonymous February 5, 2003 at 2:37 am #

    My mom made this at least once a month for her last 10 years. Now I can make it. It’ll knock yer socks off!!!

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

80th-anniversart-calendar600x350-order