Best Creamy Cherry Pie Recipes

CHERRY ALMOND CREAMY CHEESE PIE

Steps:

• Mix flour, butter and almonds to make crust and press into an 8 in pie pan.
• Bake at 350 deg for about 15 minutes or until brown.
• Mix sugar, 2 teaspoon almond liquor and cream cheese together thoroughly till creamy. Fold in Cool Whip.
• Put mixture into pie shell. Mix 1 teaspoon of almond liquour with cherry pie filling. Top cheese mixture with cherry pie filling.
• Chill 2 hours or overnight.

CHERRY-O-CREAMY CHEESECAKE PIE

Steps:

• Whip cream cheese until fluffy. Gradually beat in sweetened condensed milk and blend. Blend in RealLemon lemon juice and vanilla extract. Pour into pie crust and chill until firm.
• Top with chilled cherry pie filling and chill for at least 2 hours.

CREAMY BANANA CHERRY PIE

Steps:

• 1. Thoroughly combine crumbs, sugar and margarine. Press evenly and firmly in bottom and on sides of 9-inch pie pan chill.2. Soften gelatin in cold water 5 minutes. Heat, stirring frequently, until gelatin is dissolved and mixture is clear set aside.3. Beat cream cheese until fluffy. Gradually add sweetened condensed milk. Stir in lemon juice, vanilla and hot gelatin, mixing until thoroughly combined. Add bananas and cherries. Fold in whipped topping. Pour into prepared crumbs crust. Refrigerate until firm, about 2 hours. Serve garnished with whipped topping, if desired.NOTE: For a crisp and firmer crumbs crust, bake in 350°F oven about 5 minutes or until lightly browned. Cool completely before filling.VARIATION: Pie may be served frozen. Freeze 4 hours or overnight. Remove from freezer 20 minutes before serving.

CHERRY-ALMOND CREAMY CHEESE PIE

Steps:

• Let pie crust stand at room temperature according to package directions. For topping, in a medium saucepan stir together cherry pie filling, cherry preserves, dried cherries, and lemon juice. Stir the cornstarch into the water until cornstarch dissolves; stir into cherry mixture in saucepan. Cook and stir over medium heat until thick and bubbly; cook and stir for 2 minutes more. Remove from heat. Stir in 1/4 teaspoon of the almond extract. Cover and let stand while preparing pie.
• Preheat oven to 450 degrees F. Unroll pie crust. On a lightly floured surface, roll dough from center to edges into a 13-inch circle. Wrap pastry circle around the rolling pin. Unroll into a 10-inch pie plate. Ease pastry into pie plate without stretching it. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 2 to 4 minutes more or just until golden brown. Remove from oven. Reduce oven temperature to 350 degrees F.
• For filling, in a medium mixing bowl crumble almond paste. Beat with an electric mixer on medium speed for 30 seconds. Add cream cheese and beat for 30 seconds more. Add the sugar, egg, and remaining 1/4 teaspoon almond extract. Beat until combined, scraping sides of bowl occasionally. Carefully spread filling over bottom of crust. Bake about 15 minutes or until set. Remove from oven. Cool on a wire rack for 30 minutes.
• Spread topping over cream cheese layer. Cover and chill for at least 4 hours or overnight. Just before serving, top pie with Amaretto Whipped Cream and sprinkle with almonds.
• In a chilled bowl beat whipping cream, sugar, and amaretto or almond extract with an electric mixer on medium speed until soft peaks form (tips curl).

CREAMY CHERRY PIE

Steps:

• 1. combine butter, 2 tbs. fat free sour cream and lemon or orange liqueur in a food processor and pulse briefly just until blended. Press mixture in bottom of a 9 inch pan and set aside.
• 2. Add sweetened condensed milk, lemon juice and 1 cup of sour cream to mixing bowl and beat on low until smooth and creamy. Spread over prepared crust.
• 3. spoon cherry pie filling over cream mixture using a small dinner spoon. Bake for 18 minutes or until filling appears to be nicely set. Let cool about 30 minutes. Then Refrigerate until completely cool. Serves 12