Cherry Cream Pie

The combination of fruit and cream is so satisfying to me.  Whether it is a creamsicle, Apple Crisp with vanilla ice cream or this Cherry Cream Pie, they are all awesome in my book.  Then add in the crunchy graham crust and I am in food heaven. This no-bake Cherry Cream Pie has a gluten free graham cracker crust and can be made dairy free and vegan as well.  Even with all of those changes, you won’t be sacrificing flavor. The crunchy crust, plump and juicy cherry filling along with the creamy topping is sooo delicious. You might struggle to stop at one slice, but don’t feel bad… you won't be the only one... I do too!

No Muss, No Fuss, Crust

I used Pamela’s gluten free Honey Grahams for this pie.  They have wonderful flavor, texture and crunch. They make a fantastic crust. If you are looking for a dairy free graham cracker, I really like Kinnikinnick.  They make graham style crackers as well as graham style crumbs to save you the work of crushing them.  To pull the crust together, crush your graham crackers or give them a few pulses in a food processor. Try to get them as fine as you can.  Then combine them with the sugar. Gradually add the butter until it resembles damp sand and holds when you press it against the side of the bowl.  You may not need all of the butter, especially if you are using a dairy free alternative. It all depends on how the cracker absorbs the oil you are using.  Then just press the crumb mixture into the pie pan.

Fairly Easy Filling

I use frozen whole dark cherries for this Cherry Cream Pie.  You don’t need to defrost the cherries if you are using frozen.  In fact, if they are frozen, you can just throw all of the ingredients into the saucepan and turn on the heat.  Keep stirring to combine all of the ingredients and prevent the cornstarch from forming lumps. The best way to prevent lumps when using defrosted or fresh cherries is to create a slurry with the cornstarch and lime juice prior to adding it to the cherries and sugar. If you were to add the cornstarch after the cherries heated up, you’d likely get lumps and the filling would be ruined:-(

Dreamy Creamy Topping

The cream cheese in this topping adds a bit of tartness that plays really well with the cherries. Outside of tasting great, my goal was to make this topping in one bowl. I never want to wash anything extra, if I can help it! Lol! Typically, recipes will have you whip the cream in one bowl and the cream cheese in another, then combine them slowly to prevent the whipped cream from deflating.  While developing a recipe for easy chocolate mousse in my S’Mousse Cups, I found that heavy cream will still whip after being added to another mixture. So I tried it again in this recipe. Sure enough, it works! So start with the cream cheese, Amaretto (optional) and powdered sugar in a medium bowl, then add the heavy cream at a slow speed.  Turn the speed up and whip it until it reaches stiff peaks. If you are using a dairy free frozen topping like Truwhip or So Delicious Cocowhip, just add it to the cream cheese mixture (with your mixer on a slow speed) until well combined. Then it is ready to go!

More Pie Please!

Here are some more ideas for pie: Blueberry Cardamom Cream Pie, Chocolate Cherry Pie, Ginger Apple Pie and Vegan Creamy Pumpkin Pie.

Cherry Cream Pie

5 from 3 votes

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Servings: 10 servings

Calories:

Ingredients  

2x3x4x

For the crust:

• 2 cups Gluten Free graham cracker crumbs - I used 16 of Pamela's GF Honey Grahams, Kinnikinnick makes dairy free graham style crackers & crumbs
• ½ cup sugar
• ½ cup melted butter or dairy free alternative - I use Earth Balance Buttery Sticks

For the filling:

• 5 cups pitted whole dark cherries - fresh or frozen
• ¼ cup sugar
• ¼ cup fresh squeezed lime juice - approx. 2-4 limes
• 2 tablespoon cornstarch

For the Topping:

• 1 8oz. container cream cheese or dairy free alternative - I like Tofutti or Kite Hill brands of dairy free cream cheese
• 1 cup powdered sugar
• 2-3 tablespoon Amaretto - (optional)
• 1 cup heavy cream, or 1 container of Truwhip or So Delicious Cocowhip for non dairy

Instructions

• In a small bowl or cup, combine lime juice and cornstarch until there are no lumps.
• In a medium saucepan, combine cherries with sugar and cornstarch mixture. Turn heat on the stove to medium low. Let it come to a boil and thicken slightly, making sure to stir frequently to keep it from sticking to the pan. Once the liquid turns from pink and cloudy to red-ish and clear, it is done. Turn off the heat and let it cool slightly at room temp while you prepare the crust.
• Crush graham crackers to very fine crumbs. Combine with sugar in a medium bowl. Then gradually add the melted butter until it resembles damp sand and holds when you press it to the side of the bowl. You may not need all of the butter, it depends on the type of cracker you are using and the butter (dairy free or not).
• Press crust mixture into a pie pan along the bottom and sides as evenly as possible. Pour filling into the crust and refrigerate until completely chilled.
• For the topping, combine the softened cream cheese, Amaretto (optional) and powdered sugar with a hand or stand mixer. Gradually add the heavy cream (or dairy free whipped topping) while the mixer is on a slow speed. If using a dairy free whipped topping, stop here and skip to the final step. Otherwise, when the heavy cream becomes incorporated, turn mixer to the highest speed and whip until it reaches stiff peaks.
• Spread the topping onto the pie (once it is completely chilled). Return pie to the fridge to chill until ready to serve.