Friday, November 23, 2012

Excerpt: Zack Diemer's Cherry Cream Cheese Pie.

(from Arkansas Pie: A Delicious Slice of the Natural State. Learn more about the book here.)

My brother has the task each holiday season of creating a pie, and this is the usual suspect: the traditional cherry-pie-filling-topped favorite done large. He makes it up in a Tupperware Large White Round Storage Container (Tupperseal) that outdates both of us. The thing is thirteen inches in diameter and about three inches tall. You can substitute four eight inch pie pans instead.

You will need:
1 box graham crackers, pounded to crumbs
4 8-ounce packages cream cheese, room temperature
2 14-ounce cans sweetened condensed milk
1 tablespoon vanilla extract
1 cup lemon juice
2 21-ounce cans cherry pie filling

If you haven’t done it already, beat the hell out of the graham crackers until they’re big moist crumbs of graham cracker dirt.

Press into the bottom of the Tupperware container or your pie pans.  Set aside.

Beat the tar out of the cream cheese until it’s sorta fluffy.

Add in everything else but the cherries.

Make sure the lumps are out.

Pour into Tupperseal or pie pans and slide into the fridge

and let chill for four hours.

Top with the cherry pie filling and serve. If you feel really fancy, get a can of cherry pie filling and a can of blueberry pie filling and go nuts with it.

Click here to see Kat's segment on Good Morning Arkansas, talking about this pie.


Be kind.