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Categories:
graham crackers unsalted butter heavy cream cream cheese sugar fresh tart granulated sugar cornstarch almond almonds
Viewed: 18 - Published at: 3 years agoIngredients
- 3 cups finely crushed graham crackers (about 24 sheets)
- 1 stick unsalted butter, melted
- 1/2 cup heavy cream
- 8 ounces cream cheese, at room temperature
- 1 cup confectioners' sugar
- 3 cups fresh tart (sour) cherries, pitted
- 1/2 cup granulated sugar
- 2 1/2 tablespoons cornstarch
- 1/2 teaspoon almond extract
- Sliced almonds, for topping
Method
- Make the crust: Preheat the oven to 350 degrees F. Mix the crushed graham crackers and melted butter in a medium bowl.
- Press into the bottom and up the side of an 8-inch pie plate.
- Bake until lightly golden brown, 10 minutes.
- Let cool.
- Meanwhile, make the cream cheese filling: Beat the heavy cream with an electric mixer in a medium bowl until soft peaks form.
- Add the cream cheese and confectioners' sugar; beat until smooth.
- Make the cherry filling: Bring the cherries, granulated sugar, cornstarch and almond extract to a simmer in a medium saucepan over medium heat.
- Cook, stirring constantly, until thickened, about 8 minutes.
- Let cool completely.
- Pour half of the cherry filling into the pie crust; top with the cream cheese filling, then the remaining cherry filling.
- Sprinkle with sliced almonds.
- Refrigerate for 4 hours before serving.
- Photograph by Kate Mathis
