A friend’s dad made this yummy pie when I was over for dinner many years ago. He shared the recipe, and this became one of my favorite (and easiest) desserts to make. I haven’t made it in a while – maybe it’s time for this once-favorite to re-surface.
- 1.5 cups graham cracker crumbs (approx. 15 squares/cup)
- 3 Tbsp sugar
- 1/3 cup butter
Place butter in pie pan. Place in low oven 200-250 degrees and let butter melt. Do not let it cook. Take out and let it cool. Add crumbs and sugar to melted butter. Stir until blended. Press mixture against bottom and sides of pie plate. Bring crumb mixture evenly to rims. Bake in 350 degree oven for 8 minutes. Crust may be chilled for one hour before filling instead of baking … however, a baked crust will hold better.
- 1 8-oz cream cheese (room temperature)
- 1 cup confectioner’s sugar
- 1 tsp. almond extract
- 1/2 cup heavy cream
- 1 can cherry (or strawberry) pie filling
Place cream cheese in a bowl and break up into pieces with a fork. Then beat with low speed beater until smooth. Add confectioner’s sugar and almond extract and beat until smooth and creamy. In smaller bowl, whip 1/2 cup heavy cream until fluffy (do not overbeat as it will turn to butter and curdle). Add to cream cheese mixture and mix slowly until blended.
Pour mixture into cool pie crust. Refrigerate for an hour. Take out and pour one can of cherry (or strawberry) pie filling on top. Refrigerate to cool, about 2 hours, before serving.