NO-BAKE Cherry Cream Cheese Pie
A delicious, fast and easy pie to make that has been popular for decades! Try this version! It is creamier than most!
Servings:
Calories: 220
Equipment
- 1 Electric Mixer
Ingredients
- 1 9-inch pie shell baked
- 1/2 cup heavy cream
- 4 ounces cream cheese softened
- 1 can (14 ounces) sweetened condensed milk
- 1/3 cup lemon juice
- ½ teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 can (21 ounces) cherry pie filling
Instructions
- In a large bowl with an electric mixer, beat the heavy cream and the cream cheese until it is smooth.
- On lowest speed or by hand, add in the condensed milk, lemon juice, almond extract, and vanilla extract and only stir it all together for a few seconds. It will be lumpy. That's okay. Overmixing can cause it not to firm up properly.
- Spread the batter evenly into the prepared baked pie crust.
- Top it with the cherry pie filling.
- Cover the pie and chill it for at least 4 hours before serving.
- Store the pie covered in the refrigerator.
EXTRA TIP:
PIE FILLING: Use any pie filling flavor you wish!
FRESH FRUIT: Instead of pie filling, top the pie with fresh fruit. Put a glaze over the fruit to preserve the fruit and make it shiny. For FRESH FRUIT GLAZE: Mix ½ cup of apple or apricot jelly with 1 tablespoon of water, then brush it on the fruit.
PIE CRUST: You can substitute a graham cracker crust or chocolate crust, or any crumb crust for the pastry crust.
Calories: 220kcal | Carbohydrates: 14g | Protein: 3g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 151mg | Potassium: 71mg | Fiber: 1g | Sugar: 1g | Vitamin A: 412IU | Vitamin C: 5mg | Calcium: 31mg | Iron: 1mg