CHERRY PIE


Today, I am sharing with you a very easy and delicious dessert. I have used canned cherries for this one. You can use blueberry, strawberry or even the cocktail canned fruit as well.  With the holidays approaching, everyone is looking out for some extra desserts in the house. The cream cheese pudding filling made with Mishti Dahi and Custard is low on calorie as compared to the traditional cream cheese without compromising on taste.

SERVES 8

INGREDIENTS

CRUMB CRUST
Marie Biscuits 1 1/4 Cup crushed
Powder Sugar 3 tbsp
Butter (Melted) 6 tbsp

CREAM CHEESE PUDDING
Mishti Dahi 300 gms
Vanilla Custard 1 cup

CHERRY TOPPING
Canned Cherries 1/2 small can
Cornflour 1/2 tbsp
Sugar 1/2 tbsp
Almond Essence Few Drops
Red Food Color Few Drops

METHOD

CRUMB CRUST: 
Mix crushed marie biscuits with powder sugar and melted butter.
Pat the mixture on the base and sides of a 9″ pie dish.
Bake in preheated 150 degrees for 15 minutes.
Set crust in fridge to cool while you prepare the filling. (If it’s too hot, it will cause filling to melt when you add it later)

CREAM CHEESE PUDDING:
Mix Mishti Dahi and Vanilla Custard to make cream cheese pudding.

CHERRY TOPPING
Drain the cherries and preserve the syrup.
Deseed the cherries and keep aside.
Mix cherry syrup, cornflour and sugar.
Cook Stirring constantly till the sauce boils.
Cool the syrup and add almond essence, red food color and cherries.

ASSEMBLING THE PIE
Pour the cream cheese pudding in the baked crumb crust.
Top with cherry topping.
Decorate with fresh whipped cream.
Set the pie in the refrigerator for at least 3-4 hrs before serving.

You can even make this dessert a day in advance for best results.

RECIPE NOTES
Variations

You can even make the dessert in a jar without baking the biscuit crust. Just let the jar chill in the freezer for 10-15 mins to firm up the biscuit crust. No need to bake.

You can easily carry them with you for a Christmas party and serve individually in a jar.

These happen to be great gifts during Diwali or Christmas. Nothing tastes better than Homemade.

cherry pie copy
CHERRY PIE

CHERRY PIE

 The cream cheese pudding filling made with Mishti Dahi and Custard is a low calorie recipe.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Dessert
Servings: 8
Author: truexplore

Ingredients

CRUMB CRUST

  • 1 ¼ cup Marie Biscuits, crushed
  • 3 tbsp Powdered Sugar
  • 6 tbsp Melted Butter

CREAM CHEESE PUDDING

  • 300 gms Mishti Dahi
  • 1 cup Vanilla Custard

CHERRY TOPPING

  • ½ Can Cherry
  • ½ tbsp Cornflour
  • ½ tbsp Sugar
  • few drops Almond Essence
  • few drops Red Food Color

Instructions

CRUMB CRUST

  • Mix crushed marie biscuits with powder sugar and melted butter.
  • Pat the mixture on the base and sides of a 9″ pie dish.
  • Bake in preheated 150 degrees for 15 minutes.
  • Set crust in fridge to cool while you prepare the filling. (If it’s too hot, it will cause filling to melt when you add it later)

CREAM CHEESE PUDDING

  • Mix Mishti Dahi and Vanilla Custard to make cream cheese pudding.

CHERRY TOPPING

  • Drain the cherries and preserve the syrup.
  • De-seed the cherries and keep aside.
  • Mix cherry syrup, cornflour and sugar.
  • Cook Stirring constantly till the sauce boils.
  • Cool the syrup and add almond essence, red food color and cherries.

ASSEMBLING THE PIE

  • Pour the cream cheese pudding in the baked crumb crust.
  • Top with cherry topping.
  • Decorate with fresh whipped cream.
  • Set the pie in the refrigerator for at least 3-4 hrs before serving.

Notes

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You can even make this dessert a day in advance for best results.

Variations

You can even make the dessert in a jar without baking the biscuit crust. Just let the jar chill in the freezer for 10-15 mins to firm up the biscuit crust. No need to bake.
You can easily carry them with you for a Christmas party and serve individually in a jar.
These happen to be great gifts during Diwali or Christmas. Nothing tastes better than Homemade.
 

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