DISCLAIMER (NOT SPONSORED): I have not been paid to endorse the pictured products. Delighted to share the ingredients I purchased and used to make this delicious dessert. All comments are my own.
HOW TO PREPARE GRAHAM CRACKER CRUST
The graham cracker crust should be baked a few minutes before adding the filling. This keeps the crust firm (not soggy) after the filling is added.
BAKED PIE CRUST (SUPERB ALTERNATIVE)
A baked pie crust will also work for this recipe.
THE CHERRY TOPPING
The beautiful topping on this Cherry Icebox Pie is made with 2 cans (21 ounces each) of cherry pie filling.
A light sprinkle of sugar over them will make them taste better because the fruit is not very sweet.
ENJOY!
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EDITOR’S NOTE (September 2, 2022): On June 3, 2018, I posted this recipe for the first time as Ice Box Cherry Cream Cheese Pie. Today, I changed the name to Cherry Icebox Pie.
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Cherry Icebox Pie
Ingredients
Homemade Graham Cracker Crust
- 2-3/4 cups graham crackers, coarsely crumbled
- 1/2 cup unsalted butter, melted Not margarine.
- 1/4 cup granulated sugar
Cherry Pie Filling
- 1 pint heavy whipping cream
- 1 package (8 ounces) full fat cream cheese, softened
- 2 tablespoons lemon juice From one lemon.
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 cans (21 ounces each) cherry pie filling
- 1/2 tablespoon sugar
Instructions
Homemade Graham Cracker Crust
- Preheat oven to 350 degrees.
- Place about 14 whole graham crackers inside a plastic bag. Seal shut. Tap crackers with a rolling pin or the bottom of a glass... until coarsely crumbled (for texture and crunch). Crush enough graham crackers to make 2-3/4 cups crumbs.
- In a medium sized bowl, combine graham cracker crumbs with 1/2 cup melted butter (not margarine) and 1/4 cup sugar until crumbs are completely coated.
- Transfer the mixture to an ungreased 9-in. deep-dish pie plate. Press crumbs onto the bottom and up the sides. Use the bottom of a glass or jar to gently pat the mixture into shape. The crust will be thick.
- Bake until crust is lightly browned (about 10 minutes). Baking will toast the crumbs and set the crust. Cool on a wire wrack. A firmly baked crust will not get soggy.
Cherry Pie Filling
- In a medium sized bowl, add heavy whipping cream, cream cheese (softened), lemon juice, sweetened condensed milk, and vanilla extract.
- Combine with electric mixer or large spoon until smooth and creamy. Taste. Add more lemon juice if desired.
- Pour cold mixture into prepared graham cracker crust. Spread evenly with back of large spoon.
- Use a tablespoon to remove cherries from can. Arrange in a pretty circular pattern around pie. Drizzle top with the cherry pie filling left in can. Evenly sprinkle with 1/2 tablespoon of sugar.
- Cover pie with foil. Refrigerate until firm and cold (30 minutes to 1 hour). Do not place in freezer because pie will harden like ice.
- Slice and serve cold.
Hi! I am dying to make this pie it looks so good! But i don’t understand step 4! Why the sugar sprinkled on top?Wouldn’t that make the it look granular? And the cherry less glossy?
Hi Janis! The sugar sprinkled on top sweetens the cherry pie filling. The filling is not sweet, almost bland. The baked pie is semi-glossy and deeeeeelicious! Thank you for visiting. Please come again.
You give a history lesson, on your recipes. Good info.
Barbara, thank for the compliment and for visiting my blog. Please come again!
Thanks Bev…Gonna do this cherry cheese cake. Again It was delicious THanks for all the recipes. I can’t cook anymore but I sure like looking!!’
JoAnn, you’re welcome! I hope you’re able to keep on cooking.
Cherry Cream Cheese Pie is fabulous! Can’t say enough good things about the heavenly flavor! Nicely done!