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oceanloverOH
08-08-2013, 08:46 AM
Hey all! Just developed a recipe for a cherry-vanilla pie. Prepared it for the first time this morning, for tonight's dessert. I will let you know if Mr. Ocean likes it.....

No-Bake Cherry-Vanilla Pie
Prep: 20 min
Total Time: 4 hours
Yield: 2 pies, 6 servings each

2 frozen unbaked pie crusts
1 egg white, beaten
1 20-oz can Comstock no sugar added cherry pie filling
2 tsp cornstarch
1 pkg (4-serving size) sugar-free cook and serve vanilla pudding
2 cups 1% milk
1/2 tsp vanilla extract
Cool Whip Free (optional)
Note: if using deep-dish pie crusts, use 2 pkg pudding, increase milk to 3½ cups, and increase vanilla to 1 tsp. Cherry preparation remains the same.

Remove crusts from freezer and thaw at room temperature for 20 min. Brush bottom, sides, and edges of each crust with beaten egg white, then prick bottom and sides generously with a fork. Bake according to package instructions and cool on rack about 20 min.

Mix cherry pie filling with cornstarch in small saucepan. Heat over medium heat for about 5 min or just till bubbles start to break. Remove from heat and allow to cool for 10 min. Spoon ½ of filling evenly on the bottom of each pie crust. Refrigerate uncovered 1 hour.

In medium saucepan, with mixer on low speed, mix pudding, milk and vanilla. Cook and stir according to package directions. Remove from heat and allow to cool (it will thicken as it cools). Carefully spoon ½ of pudding on top of cherries in each pie. Cover and refrigerate about 2-3 hours until set.

Serve slices with dollop of Cool Whip, if desired. Store covered in refrigerator.

Serving size: 1/6 of pie

Per serving:
Calories: about 200
Carbs: about 24g
Fat: 5g (from milk)