Plump sweet cherries floating in a sea of whipped cream lying on a bed of sweetened cream cheese with a bottom and edge of nutty crust.
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.
Instructions: Preheat oven to 375 degrees. In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13 x 9 inch baking pan. Bake for 15 minutes, stirring once. Set aside 1/2 cup of crumbs. While warm, press the remaining crumbs into a greased 9 inch 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. Whip the whipped cream until stiff; gently fold into the pie filling until combined. Spread mixture over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving.
Presented by Carol Wencka, Greenfield, WI in the 2012 "Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2011.
"As easy as pie!"
Showing posts with label Cherry Cream Pie. Show all posts
Showing posts with label Cherry Cream Pie. Show all posts
Monday, June 18, 2012
Pie Recipe #25 - Cherry Cream Pie
Plump sweet cherries floating in a sea of whipped cream lying on a bed of sweetened cream cheese with a bottom and edge of nutty crust.
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.
Instructions: Preheat oven to 375 degrees. In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13 x 9 inch baking pan. Bake for 15 minutes, stirring once. Set aside 1/2 cup of crumbs. While warm, press the remaining crumbs into a greased 9 inch 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. Whip the whipped cream until stiff; gently fold into the pie filling until combined. Spread mixture over cream cheese layer. Sprinkle with reserved crumbs. Chill for at least 4 hours before serving.
Presented by Carol Wencka, Greenfield, WI in the 2012 "Taste of Home Annual Recipes", Reiman Media Group, LLC, Greendale, WI, 2011.
"As easy as pie!"
Subscribe to:
Posts (Atom)