Heavenly Cherry Cheese Pie: A Delightful Dessert Recipe
Cherry cheese pie is a timeless classic, a harmonious blend of creamy, tangy, and sweet that satisfies every craving. This recipe provides a detailed guide to creating the perfect cherry cheese pie, whether you’re a seasoned baker or just starting out. With its luscious filling and vibrant cherry topping, this pie is guaranteed to impress your family and friends. Get ready to embark on a delicious journey!
**Why This Recipe Works**
This cherry cheese pie recipe stands out for several reasons:
* **Balanced Flavors:** The combination of cream cheese, sour cream, and a touch of lemon zest creates a tangy and rich base that perfectly complements the sweetness of the cherry filling.
* **Perfect Texture:** The crust is crisp and buttery, while the filling is smooth and creamy, providing a delightful contrast in every bite.
* **Easy to Follow:** The instructions are clear and concise, making it simple for bakers of all skill levels to achieve excellent results.
* **Customizable:** You can easily adapt this recipe to suit your preferences, such as using a different type of crust or adding a hint of almond extract to the filling.
* **Crowd-Pleasing:** Cherry cheese pie is a universally loved dessert that’s perfect for holidays, birthdays, or any special occasion.
**Ingredients You’ll Need**
Before you begin, gather the following ingredients:
**For the Crust:**
* 1 ½ cups all-purpose flour
* ½ teaspoon salt
* ½ cup (1 stick) unsalted butter, cold and cubed
* ¼ cup vegetable shortening, cold
* 5-7 tablespoons ice water
**For the Filling:**
* 8 ounces cream cheese, softened
* 1 (14 ounce) can sweetened condensed milk
* 1/3 cup sour cream
* 1 teaspoon vanilla extract
* 1/2 teaspoon lemon zest
**For the Cherry Topping:**
* 1 (21 ounce) can cherry pie filling
* 1 tablespoon cornstarch (optional, for thickening)
* 1 tablespoon lemon juice (optional, for brightness)
**Equipment You’ll Need**
* 9-inch pie plate
* Mixing bowls
* Measuring cups and spoons
* Pastry blender or food processor
* Rolling pin
* Plastic wrap
* Whisk
* Spatula
**Detailed Instructions**
Let’s dive into the step-by-step instructions for creating this delectable cherry cheese pie.
**Part 1: Making the Pie Crust**
The crust is the foundation of any great pie. Follow these steps to create a flaky and buttery crust.
1. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the flour and salt. This ensures that the salt is evenly distributed throughout the flour.
2. **Cut in the Fat:** Add the cold, cubed butter and vegetable shortening to the flour mixture. Use a pastry blender or your fingertips to cut the fat into the flour until the mixture resembles coarse crumbs. The key here is to keep the fat cold, as this will create flaky layers in the crust. If using your fingertips, work quickly to prevent the butter from melting. If you have a food processor, pulse the flour and fat until the mixture resembles coarse crumbs.
3. **Add Ice Water:** Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overwork the dough, as this will result in a tough crust. The amount of water needed may vary depending on the humidity.
4. **Form the Dough:** Turn the dough out onto a lightly floured surface and gently form it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes. This allows the gluten to relax, making the dough easier to roll out. Chilling the dough also helps to prevent it from shrinking during baking.
5. **Roll Out the Dough:** On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Make sure the dough is evenly thick to prevent it from tearing or sticking. Use a rolling pin and apply even pressure.
6. **Transfer to Pie Plate:** Carefully transfer the rolled-out dough to a 9-inch pie plate. Gently press the dough into the bottom and up the sides of the pie plate. Trim any excess dough from the edges.
7. **Crimp the Edges:** Crimp the edges of the crust using a fork or your fingers to create a decorative border. This will also help to seal the crust and prevent the filling from leaking out. You can also use a pie crimper for a more uniform look.
8. **Pre-Bake (Optional):** For a crispier crust, you can pre-bake the crust before adding the filling. To do this, prick the bottom of the crust several times with a fork (this prevents the crust from puffing up). Line the crust with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven at 375°F (190°C) for 15-20 minutes, or until the edges are lightly golden brown. Remove the parchment paper and pie weights and continue baking for another 5-10 minutes, or until the bottom of the crust is set. Let the crust cool completely before adding the filling. If you skip the pre-baking the crust will still bake thoroughly with the filling, just may not be quite as crisp.
**Part 2: Making the Cheese Filling**
The creamy cheese filling is what makes this pie so irresistible. Here’s how to create it:
1. **Soften Cream Cheese:** In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Make sure the cream cheese is at room temperature to avoid lumps in the filling.
2. **Add Sweetened Condensed Milk:** Gradually add the sweetened condensed milk to the cream cheese, beating until well combined. Scrape down the sides of the bowl as needed to ensure that everything is mixed evenly.
3. **Incorporate Sour Cream and Vanilla:** Add the sour cream, vanilla extract, and lemon zest to the mixture. Beat until smooth and creamy. The sour cream adds a tangy flavor and helps to lighten the filling, while the vanilla extract enhances the sweetness. The lemon zest adds a bright, citrusy note that complements the other flavors.
4. **Pour into Crust:** Pour the cheese filling into the prepared pie crust. Spread the filling evenly to ensure that it bakes uniformly.
**Part 3: Adding the Cherry Topping**
The cherry topping adds a burst of fruity sweetness and vibrant color to the pie.
1. **Prepare Cherry Pie Filling:** In a medium saucepan, combine the canned cherry pie filling with cornstarch (if using) and lemon juice (if using). The cornstarch helps to thicken the filling, while the lemon juice adds brightness and balances the sweetness. If you prefer a thinner topping, you can skip the cornstarch.
2. **Cook the Filling (Optional):** Cook the cherry pie filling over medium heat, stirring constantly, until it thickens slightly (about 5-7 minutes). This step is optional, but it helps to intensify the flavor and thicken the topping.
3. **Spread Over Filling:** Carefully spoon the cherry pie filling over the cheese filling, spreading it evenly. You can create a decorative pattern with the cherries if desired.
**Part 4: Baking the Pie**
Now it’s time to bake the pie and let the flavors meld together.
1. **Bake the Pie:** Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until the filling is set and the crust is golden brown. The filling should be firm to the touch and slightly jiggly in the center. If the crust starts to brown too quickly, you can cover it with foil.
2. **Cool Completely:** Remove the pie from the oven and let it cool completely on a wire rack. This is important because the filling will continue to set as it cools. Cooling the pie also prevents it from cracking.
3. **Chill Before Serving:** Once the pie has cooled completely, cover it with plastic wrap and refrigerate for at least 2 hours before serving. This allows the flavors to meld together and the filling to set completely. Chilling the pie also makes it easier to slice.
**Tips for Success**
* **Use Cold Ingredients:** Cold butter and shortening are essential for creating a flaky crust.
* **Don’t Overwork the Dough:** Overworking the dough will result in a tough crust.
* **Chill the Dough:** Chilling the dough allows the gluten to relax and prevents the crust from shrinking during baking.
* **Use Room Temperature Cream Cheese:** Room temperature cream cheese will blend more easily and prevent lumps in the filling.
* **Cool Completely:** Cooling the pie completely is important for the filling to set properly.
* **Adjust Sweetness:** If you prefer a less sweet pie, you can reduce the amount of sweetened condensed milk.
* **Get Creative with the Topping:** Try adding a sprinkle of chopped nuts or a dusting of powdered sugar to the cherry topping.
**Variations**
* **Chocolate Cherry Cheese Pie:** Add 2 tablespoons of cocoa powder to the cheese filling for a chocolatey twist.
* **Almond Cherry Cheese Pie:** Add ½ teaspoon of almond extract to the cheese filling for a nutty flavor.
* **Different Fruit Toppings:** Experiment with other fruit toppings, such as blueberry, raspberry, or peach.
* **Graham Cracker Crust:** Use a graham cracker crust instead of a traditional pie crust for a different texture.
* **No-Bake Version:** Use a pre-made graham cracker crust and refrigerate the pie instead of baking it for a no-bake option.
**Serving Suggestions**
* **Whipped Cream:** Serve with a dollop of freshly whipped cream.
* **Vanilla Ice Cream:** A scoop of vanilla ice cream complements the flavors of the pie perfectly.
* **Chocolate Sauce:** Drizzle with chocolate sauce for an extra indulgent treat.
* **Fresh Berries:** Garnish with fresh berries for a pop of color and flavor.
* **Coffee or Tea:** Enjoy a slice of cherry cheese pie with a cup of coffee or tea.
**Storage Instructions**
* **Refrigerate:** Store leftover cherry cheese pie in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3-4 days.
* **Freeze:** You can also freeze cherry cheese pie for longer storage. Wrap the pie tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before serving.
**Nutritional Information (Approximate)**
* Calories: 350-400 per slice (depending on crust and topping)
* Fat: 20-25g
* Saturated Fat: 12-15g
* Cholesterol: 80-100mg
* Sodium: 200-250mg
* Carbohydrates: 40-50g
* Sugar: 30-35g
* Protein: 5-7g
**Frequently Asked Questions (FAQs)**
* **Can I use a store-bought crust?** Yes, you can use a store-bought pie crust to save time. Look for a good quality, refrigerated pie crust.
* **Can I make the crust ahead of time?** Yes, you can make the pie crust ahead of time and store it in the refrigerator for up to 2 days or in the freezer for up to 2 months.
* **Can I use fresh cherries instead of canned cherry pie filling?** Yes, you can use fresh cherries. Pit the cherries and cook them with sugar, cornstarch, and lemon juice until they thicken into a pie filling consistency.
* **Why is my filling cracking?** Cracking can occur if the pie is baked at too high a temperature or if it cools too quickly. Make sure to bake the pie at the recommended temperature and let it cool completely on a wire rack.
* **Can I make this pie gluten-free?** Yes, you can make this pie gluten-free by using a gluten-free pie crust and ensuring that all other ingredients are gluten-free.
**Conclusion**
Cherry cheese pie is a delightful dessert that’s perfect for any occasion. With its creamy filling, buttery crust, and sweet cherry topping, it’s a guaranteed crowd-pleaser. This recipe provides a detailed guide to creating the perfect cherry cheese pie, so you can impress your family and friends with your baking skills. Whether you’re a seasoned baker or just starting out, this recipe is easy to follow and yields delicious results. So, gather your ingredients, preheat your oven, and get ready to bake a heavenly cherry cheese pie! Enjoy!