Cherry Cream Cheese Pie Recipe

Instructions

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1. - Prepare a 9 in. pie pan with vegetable pan spray.
2. - Make Pie Crust: In a food processor, grind cookies until fine crumbs form; add melted butter and process until combined.
3. - Press cookie crumb mixture into the bottom of the pie pan and up the sides. Refrigerate at least 30 minutes.
4. - Make Cherry Pie Filling: Melt Candy Melts in the microwave according to package instructions. Cool, stirring occasionally, until just warm to the touch without becoming solid, about 10 to 15 minutes.
5. - Whip 1/2 cup heavy cream on high speed until soft peaks form, about 3-4 minutes; set aside.
6. - On medium speed, beat cream cheese until fluffy, about 20 to 30 seconds. Add the melted candy melts; both the candy melts and cream cheese should be about the same temperature to avoid curdling.
7. - Add the chopped cherries and beat until blended then fold in the whipped cream.
8. - Spoon the filling into the crust and refrigerate until firm, at least 3 hours or overnight.
9. - Make Topping: Before serving whip the remaining 1/2 cup heavy cream on high speed with an electric mixer until frothy and slightly thickened. Add powdered sugar and vanilla extract. Continue whipping until stiff peaks form.
10. - Using a 1M tip, pipe rosettes around the edge of the pie. Garnish with the additional fresh cherries, if using.

Notes

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