Friday, November 28, 2008

French Cherry Cream Pie

This is one of my favorites.  My mom would make it for me every year at Christmas when I was little.  You can use a regular pie crust of graham cracker crust if you prefer.  This year I tried it with a sugar cookie crust and it was awesome.

1 recipe cookie pie crust (below)
1 PKG. Cream cheese

1/2 cup powdered sugar
1/2 tea. vanilla
1 cup heavy whipping cream (whipped)
1 can cherry pie filling

 Add sugar and vanilla to Creamed cheese and beat until smooth and fluffy. Fold cream cheese mixture into whipped cream carefully. spread over bottom of baked and cooled pie shell. cover with canned cherry pie filling and chill thoroughly.

Cookie Pie Crust:

1/2 cup butter, softened
1/42 cup sugar
2 egg yolk
2 flour

Combine sugar with butter and egg yolk.  Using a pastry blender, gradually mix in flour until crumbs form. Press into bottom and up sides of a 9 inch pie plate.   Bake at 400 degrees for about 10 minutes, or until edge is browned.  Cool and fill.

1 comment:

Martin Family said...

MAde this for Mother's Day and it was a huge hit!!! Thanks Amy!