Last Updated on September 5, 2022 by Carrie Korem, FNTP
Cream Cheese Cherry Pie brings back memories of my Grandma’s house, church potlucks and hot summer days. It’s a great pie to round out the summer and perfect for a Labor Day BBQ!
Cream cheese cherry pie is usually made with a can of cherry pie filling, so instead you can make your own! It’s easy to put together, and much healthier than anything you’ll find at the store.
You can use whatever variety of graham crackers that work for you. My homemade recipe is a great option for a grain-free crust or here’s a whole wheat variety.
Here are some more grain-free pie recipes that you might enjoy:
Lemon Icebox Pie
Chocolate Pecan Pie
Chocolate Pudding Pie
Lemon Meringue Ice Cream Pie
Cream Cheese Cherry Pie (Grain-Free)
https://amzn.to/3wEzaDDMakes one 9-inch pie.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 4 hours
- Category: dessert
- Diet: Gluten Free
Ingredients
For the crust:
1/2 recipe of homemade grain-free graham crackers (or to save time, use an entire box of Simple Mills Snickerdoodle crackers)
4 tablespoons unsalted butter or coconut oil, melted
For the filling:
8 ounces cream cheese, room temperature
1 (14 ounce) can sweetened condensed milk (you can choose a coconut variety for dairy-free, or the homemade recipe from my cookbook)
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
For the cherry topping:
3 cups pitted cherries (I used frozen and then thawed before using)
1/4 cup raw honey
2 tablespoons fresh lemon juice
1 tbs. arrowroot flour
1/2 cup water
1/2 teaspoon almond extract
Instructions
Preheat the oven to 350 degrees F and adjust the rack to the middle position. Oil a 9-inch pie plate. Place the graham crackers in the bowl of a food processor and process until finely ground. Add the butter and process until the crumbs are damp. Press the crust on the bottom and up the sides of the pie plate. Bake for 11 minutes. Cool.
Whisk together the cream cheese, condensed milk, lemon juice and vanilla until smooth. Pour mixture into the cooled crust and chill in the refrigerator.
Combine the cherries, honey and lemon juice in a medium saucepan. Heat over medium and bring to a low simmer, stirring often. Whisk the arrowroot and water in a small bowl and slowly pour into the cherry mixture, stirring constantly. Cook for about 3-4 minutes, stirring constantly, until sauce thickens and will cost the back of a spoon. Remove the mixture from the heat, stir in almond extract, and then pour into a bowl and allow to cool. When cool, pour over topping, and chill in the refrigerator for an additional 2 hours before serving. Serve cold.
10 Comments