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Sunrise Cherry Pie

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Ingredients
For crust
  Crushed graham crackers 1 Cup (16 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Sugar 1⁄4 Cup (4 tbs)
For filling
  Cream cheese 8 Ounce, softened (1 package)
  Vanilla 1⁄2 Teaspoon
  Canned cherry pie filling 21 Ounce (1 can)
  Canned crushed pineapple 20 Ounce, well drained (1 can)
  Heavy cream 1 Cup (16 tbs)
  Confectioners sugar 1⁄4 Cup (4 tbs)
Directions

GETTING READY
1. Preheat oven to 375° F.

MAKING
2. In a large mixing bowl, blend crushed crackers, sugar and butter to form a mixture.
3. In a 9 inch pie pan, line bottom with cracker mixture and bake in preheated oven for 8 minutes.
4. Let the crust cool down.
5. In a large mixing bowl, put together cheese, vanilla and 2 tablespoons pie filling; using a hand blender beat until well combined.
6. Add 1/4 cup of well drained pineapple and 1/2 cup pie filling; stir to mix.
7. In another bowl, using a electric blender, beat cream while gradually adding sugar until soft peaks are formed.
8. Add the whipped cream to the pineapple cheese filling mixture and fold in with a spatula.

FINALISING
9. Into the baked pie crust, pour the cream cheese mixture and top with rest of the pineapples and pie filling mixture.
10. Refrigerate the pie for many hours or better is to chill overnight.

SERVING
11. Cut and serve chilled Sunrise Cherry Pie.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Blending
Dish: 
Pie
Occasion: 
Thanksgiving
Restriction: 
Vegetarian
Ingredient: 
Cherry
Interest: 
Everyday, Healthy
Cook Time: 
20 Minutes
Servings: 
10

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