black cherry cream cheese pie

How To Make black cherry cream cheese pie

• 
  1

  *NOTE: Several hours of waiting are required for this recipe. Prepping and freezing cherries early in the morning, or even the day before serving, is advised.
• 2

  Wash, stem and pit cherries. Cut into halves or quarters onto a rimmed baking sheet or pan that will fit in your freezer. Place in freezer for minimum of one hour before proceeding.
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  3

  After cherries are frozen, and at least 2 hours before serving, bake pie crust according to package instructions (or use your favorite pastry crust recipe.) Allow crust to cool before proceeding.
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  4

  Use electric hand mixer to beat softened cream cheese until smooth. Add sugar and lemon juice; beat well.
• 5

  Add one cup (1/2 container) of whipped topping; beat until well combined.
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  6

  Scrape into prebaked crust. Spread evenly over crust, pushing up at the edge to create a slight rim (see photo.) Set aside.
• 7

  Remove cherries from freezer; loosen from pan, breaking them apart if necessary.
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  8

  Pour cherry gelatin powder into a medium/medium-large mixing bowl. Bring one cup water to boiling; pour and stir into gelatin powder; stir until completely dissolved (about 2 minutes.)
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  9

  Add cherries to hot gelatin; stir until gelatin just begins to thicken; immediately pour on top of pie, spreading quickly and evenly out to cheese rim.
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  10

  Refrigerate at least 2 hours before serving. Serve with reserved whipped topping, if desired. Refrigerate leftovers.
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