You know. I love pie. And this amazing, perfect, creamy delicious take you to heaven and back pie is what I used to think cheesecake was. Boy was I disappointed when I met cheesecake. Cheesecake was (usually) grainy and not that yummy and paled in comparison to the marvelous cherry supreme pie. I love the way the light texture and delicately sweet flavor smoothed over my tongue. And then oh how the cherry topping perfectly compliments along with the graham cracker crust.
When I was younger I would ask for this pie instead of cake. Yup, it’s that good. And the best part is: it’s simple. It takes maybe 20 minutes if you take your time, stop to feed the dog, blow dry your hair and chat with your friends while making it. Okay maybe I exaggerate, but trust me, simplicity is scrumptious. Of course you can make this recipe from varying degrees of “scratch”, but even I just go the simple route. No need to make it complex. And I apologize for not having a picture. I made it this weekend, and promptly ate it before thought of a camera occurred to me.
This recipe is basically as my mother gave it to me:
- graham cracker crust: Use the 8inch. If you use the 10 inch there won’t be much filling (though feel free to try to adjust amounts to better suit)
- 2 cups of cool whip: The smaller frozen cool whip container is sufficient (be sure to thaw it!). I think there used to be a dream whip or some kind of mix that you could use, but I’ve never used it. I have also never made this with actual whipped cream- I don’t know if it would work. Feel free to experiment, though I haven’t found motivation to try to deviate from the original recipe.
- 8 oz cream cheese: Please please please soften the cream cheese a bit. Ever time I didn’t soften I had so many issues. But maybe I’m just too anxious to eat pie that I’m unwilling to do what you need to if you use fresh from fridge cream cheese. I suppose you could use that low fat nonfat nonsense, or a nondairy cream cheese substitute, but why would you?
- 2 tbsp milk
- 2 tbsp powdered sugar
- 1 can of cherry pie filling: I spoke with my friends with whom I ate the pie and discussed alternatives to cherry. I did strawberry once before and it was nasty. But an apple cinnamon pie filling, lemon pie filling, or peach might be tasty. For a completely other experience there might be a way to incorporate chocolate- how I don’t know, but feel free to try.
- Using a handmixer, whip softened cream cheese, powdered sugar and milk until well blended and kinda fluffy: it should be a frosting like consistency. Do not under blend! If you do you’ll have little chunk/ pieces of cream cheese that never mix right and the pie will be sad. We don’t like sad pies.
- Add cool whip and mix well.
- Pour/scrape/spread into the graham cracker crust.
- Gently spread pie filling over the top.
- Refrigerate at least two hours before serving (or until chilled). While you are impatiently waiting, remember to lick the mixers and bowl clean. Sometimes I even cheat and save a bit of cream cheese filling to eat right then ^_^.
Wait. That’s it? Yup, well aside from the eat without guilt because this is one sin worth having :-D. It’s simple, wonderful, and you guests (or family) will ooh and ahh and rave over how wonderful it tastes, begging for the recipe.