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Cherry Cream Pie

Recipe #229198 | 1½ hours | 20 min prep | SERVES 8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

Molly53

RECIPE BY: Molly53

Light and delicious, this tasty treat is from the Mississippi Valley chapter of the United States Regional cookbook, Culinary Arts Institute of Chicago, 1947. Preparation time is approximate and cooking time is chilling time.

Posted on: May 21, 2007

Print Recipe

Ingredients

  • 1 graham cracker crust (either storebought or your own recipe)
  • 1 tablespoon gelatin
  • 1/4 cup water, cold
  • 2 cups canned sour cherries, pitted (reserve 3/4 cup cherry juice)
  • 1/2 cup sugar
  • 1/8 teaspoon salt
  • 1 tablespoon lemon juice (fresh is best)
  • 1/2 cup heavy cream, whipped

    • Directions

    1. 1
      Soak gelatin in cold water for five minutes.
    2. 2
      Heat cheries with sugar and reserved juice.
    3. 3
      Add salt and softened gelatin; mix well to dissolve gelatin.
    4. 4
      Add lemon juice and chill.
    5. 5
      When mixture begins to thicken, fold in whipped cream.
    6. 6
      Pour into piecrust.
    7. 7
      Chill in refrigerator for one hour or until filling is firm enough to cut.

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    Nutrition Facts

    Serving Size 1 (131g)

    Recipe makes 8 servings

    Calories 297
    Calories from Fat 117 (39%)
    Amount Per Serving %DV
    Total Fat 13.0g 20%
    Saturated Fat 5.0g 24%
    Monounsaturated Fat 5.0g
    Polyunsaturated Fat 2.3g
    Trans Fat 0.0g
    Cholesterol 20mg 6%
    Sodium 219mg 9%
    Potassium 100mg 2%
    Total Carbohydrate 44.7g 14%
    Dietary Fiber 1.0g 3%
    Sugars 24.0g
    Protein 2.8g 5%
    Vitamin A 930mcg 18%
    Vitamin B6 0.0mg 2%
    Vitamin B12 0.0mcg 0%
    Vitamin C 2mg 3%
    Vitamin E 1mcg 4%
    Calcium 22mg 2%
    Iron 1mg 8%

    detailed view...

    how is this calculated?

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