How to Make Classic Cherry Pie
Add the butter to a medium bowl. Microwave for 30 seconds or until melted. Add the graham cracker crumbs and sugar and mix well. Press the crumb mixture firmly into the bottom of an 8 x 8 inch baking dish. Set aside.
FILLING
Add the cream cheese to a large bowl. Mix with a hand mixer until the cream cheese is smooth and free of lumps. Add the powdered sugar and vanilla and mix well. Add the cold whipped cream and mix until the cold whipped cream and cream cheese are combined, but do not overmix.
Spread the filling evenly over the graham cracker crust using a spoon or spatula. Scoop the cherry pie filling over the top and carefully spread it evenly over the filling.
Refrigerate for at least 2 hours before serving. I like to let it sit overnight.
Store leftovers in the refrigerator.
NOTES
Tip from reader Jody…This is a great recipe. To easily remove the pie, pour hot water into the sink. Just enough to cover the bottom and a small portion of the sides of the pan. Hold for less than a minute and the crust will release and come out of the pan’s baking sheet, cutting wonderfully. Make sure the water is very hot.”
