Cherry Lemon Pie
Ingredients
1 pie
servings
- 1 (21 oz) can cherry pie filling (reserve a few cherries for topping)
- 1 (9 inch) graham cracker pie crust
- 1 (8 oz) package cream cheese, softened
- 1 cup cold milk
- 1 (3 oz) package instant lemon pudding
- 1 (8 oz) container Cool Whip
Step-by-Step Instructions
- Partially thaw the Cool Whip to make it easier to spread.
- In a large bowl, beat the cream cheese with a wire whisk until smooth.
- Gradually beat in the milk until blended. Add the pudding mix and beat until smooth.
- Gently fold in half of the Cool Whip.
- Spread the cherry pie filling on bottom of the crust.
- Spread cream cheese mixture over cherry pie filling in crust, then spread the remaining Cool Whip over the cream cheese mixture.
- Top with reserved cherries if desired.
- Chill for at least one hour before serving.
Common Problems and Solutions
Q: Why is my cream cheese mixture lumpy?
A: Make sure the cream cheese is fully softened to room temperature before beating. If it's too cold, it won't blend smoothly with the milk and pudding mix. Beat it thoroughly with a wire whisk until completely smooth before adding other ingredients.
Q: Can I make this ahead of time?
A: Absolutely! This pie actually benefits from being made ahead. It needs at least one hour to chill, but you can make it up to 24 hours in advance. Just add the reserved cherry topping right before serving to keep it looking fresh.
Tips and Techniques
For a prettier presentation, pipe the remaining Cool Whip on top using a pastry bag instead of spreading it. You can also garnish with fresh lemon zest along with the reserved cherries for extra color and flavor.
Ingredient Substitutions
- Cool Whip: stabilized whipped cream
- graham cracker crust: vanilla wafer crust
- instant lemon pudding: instant vanilla pudding
Equipment Needed
- Large mixing bowl
- Wire whisk
- Rubber spatula
