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5 from 1 vote

Cherry Icebox Pie

Cherry Icebox Pie contains a creamy cheese filling in a graham cracker crust topped with plump cherries. Recipe and photography by Beverly Davis for CornbreadMillionaire.com.
Prep Time30 mins
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: #nobakedessert, dessert, iceboxcherrypie
Servings: 6 servings
Calories: 477kcal

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.

Nutrition

Serving: 1serving | Calories: 477kcal | Carbohydrates: 18g | Protein: 3g | Fat: 45g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 74mg | Potassium: 100mg | Fiber: 1g | Sugar: 14g | Vitamin A: 1634IU | Vitamin C: 2mg | Calcium: 64mg | Iron: 1mg