In honor of National Cherry Pie Day on February 20th, I give you this amazing recipe for Easy Creamy Cherry Pie with Pecan Crust from my Uncle Stony.
Why is National Cherry Pie Day in February when cherries are not even blooming in many parts of the US yet? My only guess is it has something to do with the myth of George Washington and the cherry tree. And since Washington’s birthday is February 11th or the 22nd depending on which calendar we use (yes, really!), and we celebrate our first president sometime in this month with mattress sales and floating apostrophes (President’s or Presidents’ or Presidents?) I guess the powers that be decided to declare February 20th as the day to honor the humble cherry pie.
Oh brother! Who cares why? Just make this awesome pie already.
Did I mention the pecans in the crust and cherries on top? Two of my favorite things.
Add in the sweet cheesecake like layer in the middle and my taste buds are doing a happy dance.
Plus it is ridiculously easy to make:
- mix flour (gluten free is fine) and pecans with melted butter for the crust and bake
- whip together the cream cheese filling and spread on top
- dump the cherries on top and chill.
This Creamy Cherry Pie with Pecan Crust is an easy and incredible delicious dessert.
- 2 cups all purpose flour gluten free if desired
- 1 cup pecans finely chopped
- 1 cup butter or margarine melted
- 8 ounces cream cheese room temperature
- 1 pound powdered sugar
- 12 ounces whipped topping aka Cool Whip
- 2 cans cherry pie filling
- Combine flour, nuts and melted butter. Pat into a 13x9x2 pan and bake for 30 minutes at 350 degrees. Cool.
- In a large bowl, beat cream cheese and sugar very well. Fold in whipped topping. Spread over cooled crust.
- Spread cherry pie filling over top. Chill for several hours.
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Until next time, happy eating!