BLACK CHERRY CREAM CHEESE PIE
black cherries, stemmed, pitted & halved or quartered
deep dish pastry pie crust, baked
cream cheese, softened
whipped topping (1/2 container)
cherry flavored gelatin (3 oz.)
*NOTE: Several hours of waiting are required for this recipe. Prepping and freezing cherries early in the morning, or even the day before serving, is advised.
Wash, stem and pit cherries. Cut into halves or quarters onto a rimmed baking sheet or pan that will fit in your freezer. Place in freezer for minimum of one hour before proceeding.
After cherries are frozen, and at least 2 hours before serving, bake pie crust according to package instructions (or use your favorite pastry crust recipe.) Allow crust to cool before proceeding.
Use electric hand mixer to beat softened cream cheese until smooth. Add sugar and lemon juice; beat well.
Add one cup (1/2 container) of whipped topping; beat until well combined.
Scrape into prebaked crust. Spread evenly over crust, pushing up at the edge to create a slight rim (see photo.) Set aside.
Remove cherries from freezer; loosen from pan, breaking them apart if necessary.
Pour cherry gelatin powder into a medium/medium-large mixing bowl. Bring one cup water to boiling; pour and stir into gelatin powder; stir until completely dissolved (about 2 minutes.)
Add cherries to hot gelatin; stir until gelatin just begins to thicken; immediately pour on top of pie, spreading quickly and evenly out to cheese rim.
Refrigerate at least 2 hours before serving. Serve with reserved whipped topping, if desired. Refrigerate leftovers.
Last Updated: Sun, Aug 28, 2016