Cherry Creme Cheese Pie Recipe
Ingredients
| Bing cherries | 3 Cup (16 tbs), pitted | |
| Sugar | 1 1/2 Cup (16 tbs), divided | |
| Cornstarch | 2 Tablespoon | |
| Graham crackers package | 1 , crushed | |
| Margarine | 1/4 Cup (16 tbs), melted | |
| Package cream cheese | 1 3 Ounce, softened | |
| Confectioner’s sugar | 1/2 Cup (16 tbs) | |
| Vanilla extract | 1/2 Teaspoon | |
| Whipping cream | 1/2 Pint |
Directions
1. Combine cherries and 1 cup sugar in a saucepan; cook over low heat until cherries are soft, 20-30 minutes. Mix cornstarch with 1/4 cup sugar in a small bowl; stir in 1/2 cup of cooled cooking juice. Stir into cherries and cook until thickened. Let cool.
2. Combine graham cracker crumbs, margarine and 1/4 cup sugar; pat into a 9-inch pie pan. Put in the freezer while making the filling.
3. Place cream cheese, confectioners' sugar and vanilla in a mixing bowl and beat until smooth. In another bowl, whip the cream until soft peaks form; fold into cream cheese mixture. Pour into the crust.
2. Combine graham cracker crumbs, margarine and 1/4 cup sugar; pat into a 9-inch pie pan. Put in the freezer while making the filling.
3. Place cream cheese, confectioners' sugar and vanilla in a mixing bowl and beat until smooth. In another bowl, whip the cream until soft peaks form; fold into cream cheese mixture. Pour into the crust.
Chef
