Ingredients and Weight:
- 1 pre-made pie crust (available in supermarkets)
- 8 oz cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup fresh cherries, pitted and chopped
- 1 tbsp corn starch
Preparation Time:
- Preparation Time: 30 minutes (excluding chilling time)
- Cooking Time: No baking required, just chilling
Difficulty Level:
Level 3 (Moderate - requires mixing and precision in measurements)
Preparation Method Steps:
- In a large bowl, combine cream cheese, sugar, and egg, mixing until smooth and creamy.
- Add vanilla extract and mix well.
- In a small bowl, combine chopped cherries and corn starch to make a cherry mixture.
- Add the cherry mixture to the cream cheese mixture and mix well.
- Pour the mixture into the pre-made pie crust.
- Cover the pie crust with aluminum foil and chill in the refrigerator for at least 2 hours before serving.
Nutritional Information:
(Per serving, assuming 8 total servings)
Calories: Approx. 350 calories per slice (depending on ingredients used)
Fat: Approx. 20g
Carbohydrates: Approx. 40g
Protein: Approx. 8g
Dish Characteristics:
- No baking required, easy to make ahead of time and chill for later.
- The combination of cherry and cheese creates a unique flavor that is both sweet and rich.
- The dish is visually appealing with its bright cherry color and creamy cheese filling.
User Comments:
- "This was an excellent dish! The combination of cherry and cheese was unexpected but really delicious." - John Doe
- "I love how easy this pie is to make. It's perfect for a quick dessert that still tastes homemade." - Jane Smith
- "The flavor of this pie is amazing! It's a great dish to serve at gatherings." - Michael Johnson
Special Precautions and Tips:
- Be sure to use a pre-made pie crust that is readily available in supermarkets to simplify the process.
- For best results, chill the pie for at least 2 hours before serving to allow the flavors to blend and set properly.
- Adjust the sugar amount according to your preference for a sweeter or less sweet pie.
