Pies

CHERRY CREAM PIE

  • Crust:
  • 1 c Flour
  • 1 c Finely chopped walnuts
  • 1/2 c Butter, softened
  • 1/4 c Packed brown sugar
  • Filling:
  • 1 package (8 oz) Cream cheese, softened
  • 1 c Powdered sugar
  • 1/4 t Almond extract
  • 1/2 c Heavy whipping cream

    • In a small bowl, combine the flour, walnuts, butter and brown sugar. Transfer to a 13" x 9" x 2" baking pan. Bake at 375° for 15 minutes, stirring once. Set aside 1 c of crumbs. While warm, press the remaining crumbs into a greased 9 inch pie plate, firmly pressing onto the bottom and up the sides. Chill for 30 minutes.

    In a small mixing bowl, beat the cream cheese, powdered sugar and almond extract until smooth. Spread over bottom of crust. Gently fold whipped cream into the pie filling; spread over cream cheese layer. Sprinkly with reserved crumbs. Chill for at least 4 hours before serving.

    Yield 6 - 8 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Pamela Dunklebarger of Delta Jct. Alaska. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!