Cherry Cheese Pie Recipe
Ingredients:
1 & 1/2 cracker crumbs (Graham)
1/3 c of melted margarine or butter
11 ounces softened creamcheese
1/2 tsp of vanilla
16 ounces cherries in water
3/4 c of sugar
1/4 c of packed sugar (brown)
2 eggwhites; beaten ’til hard peak
Food color (red)
1 tsp of cornstarch
Instructions:
Combine Graham crumbs, butter and sugar (brown) in mixing bowl, blend well. Tightly press mixture into sides and bottom of 9-inch sized pie pan. For the filling: Blend 2 packs cream cheese w/ a mixer that is on mid-speed; beat ’til smooth. Add in 1/2 c sugar gradually, as well as 1/2 tsp vanilla, then blend well. Fold in stiffened beaten eggwhites into cream cheese mixture. Carefully pour over crust. Bake pie at three hundred twenty-five degrees Fahrenheit for twenty-five minutes, ’til filling sets.
Cool completely on racks. Have cherries drained, reserve 1/2 c of juice. Mix reserved cherry juice w/ few coloring drops, cornstarch and 1/4 c sugar in small saucepan. Place over mid-heat and cook. Stir constantly ’til mixture will boil and is thickened. remove pan from heat & slightly cool. Arrange cherries on top of filling, drizzle over w/ created glaze. Chill in your fridge, covered for 60 mins ’til glaze sets.
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