Cherry Creme Cheese Pie
|Pitted bing cherries||3 Cup (48 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs), divided|
|Graham crackers||5 Ounce, crushed (1 Package)|
|Margarine||1⁄4 Cup (4 tbs), melted|
|Cream cheese||3 Ounce, softened (1 Package)|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Whipping cream||1⁄2 Pint|
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.