Cherry cheese pie 2
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Graham Cracker Crumbs; * |
| ¼ | cup | Brown Sugar; Firmly Packed |
| ⅓ | cup | Butter or Margarine; Melted |
| 8 | ounces | Cream Cheese; Softened, PLUS |
| 3 | ounces | Cream Cheese; Softened |
| ½ | cup | Sugar |
| ½ | teaspoon | Vanilla |
| 2 | Egg Whites; Stiffly Beaten | |
| 16 | ounces | Cherries; Pie, In Water |
| Red Food Coloring | ||
| ¼ | cup | Sugar |
| 1 | tablespoon | Cornstarch |
Directions
BROWN SUGAR GRAHAM CRUST
FILLING
* 20 Graham crackers, crushed, should give you this amount of crumbs. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ +++
CRUST:
Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate.
FILLING:
Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add ½ cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving ½ cup of the juice. Combine the reserved juice with a few drops of red food coloring, ¼ cup of sugar, and the cornstarch in a 2 quart saucepan.
Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold.