Cherry Cheese Pie

Recipe Ingredients

		Brown Sugar Graham Crust
1 1/2 cups	219g / 7.7oz	Graham cracker crumbs - *
1/4 cup	40g / 1.4oz	Brown sugar - firmly packed
1/3 cup	65g / 2.3oz	Butter or margarine - melted
		Filling
8 oz	227g	Cream cheese; softened - plus
3 oz	85g	Cream cheese - softened
1/2 cup	99g / 3.5oz	Sugar
1/2 teaspoon	2.5ml	Vanilla
2		Egg whites - stiffly beaten
16 oz	454g	Cherries; pie - in water
		Red food coloring
1/4 cup	49g / 1.7oz	Sugar
1 tablespoon	15ml	Cornstarch

Recipe Instructions

* 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 1/2 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 325F for 25 minutes or until the filling is set. Cool on a wire rack.

Drain the cherries, reserving 1/2 cup of the juice.

Combine the reserved juice with a few drops of red food coloring, 1/4 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 se t. Serve cold.

Source:
Taste of Home

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