Cherry Cream Pie
Cherry Cream Pie — An old-fashioned pie with homemade scratch crust topped with NO-BAKE layers of sweetened cream cheese along with juicy cherry pie filling!! If you like cherry pie, you’re going to LOVE this amped up version!! This pie is an absolute winner for anyone who likes cherry pie! In addition to the cherry pie filling, there’s a layer of sweetened cream cheese that’s so creamy. It pairs wonderfully with the cherry pie filling!
I find that the cream cheese layer, because there’s also lemon juice in it, helps balance some of the sweetness that canned cherry pie filling can tend to have. What I love about this pie is that after you blind bake the crust, the rest of the pie is no-bake! Just refrigerate the pie for approximately 30 minutes total after adding the sweet cream cheese and the cherries before digging in. It’s the perfect pie for Valentine’s Day, an anniversary, the Christmas holiday season, or even a patriotic holiday!
It is important to use both butter and shortening in a pie crust. Quality butter gives a beautiful flavor while the shortening produces the flakey, tender, melt in your mouth crust. So don’t omit the butter and shortening! For garnishing the pie, you can add an edible sugar rose to the center of the pie. Or simply top with whipped cream or vanilla ice cream.
Ingredients:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon granulated sugar
- 1/2 cup cold butter, cubed
- 4 tablespoons vegetable shortening
- 4 tablespoons ice cold water
- 1 large egg
- 1 tablespoon water
- 8 ounces brick-style cream cheese, very well softened to room temperature
- one 14-ounce can sweetened condensed milk
- 1/3 cup lemon juice (freshly squeezed is optimal but bottled is acceptable)
- 1 teaspoon vanilla extract
- 21-oz can cherry pie filling