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Sunrise Cherry Pie


1 (8 1/2 ounce) can crushed pineapple
1 (8 ounce) package cream cheese, room temperature
1/2 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling
1 cup heavy cream
1/4 cup confectioners’ sugar
1 graham cracker pie crust


Drain pineapple well, reserving two tablespoons syrup. In a medium bowl, combine cream cheese, vanilla and reserved syrup, mixing until well blended. Stir in 1/4 cup pineapple and 1/2 cup pie filling. In a small bowl, gradually add sugar to cream, beating until soft peaks form. Fold into cream cheese mixture. Pour into crust. Place remaining pineapple on the outside edge on top of the pie to form a ring. Place remaining pie filling within the ring in the center of the pie. Chill until firm.

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