I'm not a regular user of canned pie filling but I do keep it on hand in case of a "dessert emergency". You know those times when you need something fast and easy because your husband just told you he invited his coworker over for dinner...or when you get that late afternoon phone call from your in-laws and they tell you they're in town and will be right over? Yeah..that kind of emergency. Well...this little pie will fill the bill! It's easy to throw together and tastes great. You can use all cherry pie filling or go with the berry, like I did here.
1 9-inch graham cracker crust
1 8-ounce package cream cheese
2 tablespoons pineapple juice
1/2 teaspoon vanilla
1 cup heavy cream
1/2 cup powdered sugar
1 20-ounce can mixed berry pie filling
1 8-ounce can crushed pineapple (drained, 2 tablespoons juice reserved)
In a mixing bowl, combine cream cheese, pineapple juice and vanilla.
Add in half of the drained pineapple and 1/2 cup of the berry pie filling. Stir to combine.
In another mixing bowl, whip cream with powdered sugar until soft peaks form.
Fold sweetened whipped cream into the cream cheese mixture.
Pour filling into the pie crust. Top with the rest of the berry pie filling and remaining crushed pineapple.
Chill.
Let's get going!
You can make your own graham cracker
crust or use one that's ready made.
Drain the pineapple.
I only had sliced pineapple so I whizzed
that around in my mini chopped to get crushed.
Whip the cream cheese with the
pineapple juice and vanilla until well combined.
Then add half of the drained pineapple
and half of the berry filling.
In a separate bowl,
whip the cream with the powdered
sugar until nice and fluffy.
Then fold it into the berry mixture....
...until nice and blended.
Spread it into your pie crust.
Then top with the remaining pie filling
and sprinkle with the remaining pineapple.
Chill!
Sunrise Berry Pie
1 9-inch graham cracker crust
1 8-ounce package cream cheese
2 tablespoons pineapple juice
1/2 teaspoon vanilla
1 cup heavy cream
1/2 cup powdered sugar
1 20-ounce can mixed berry pie filling
1 8-ounce can crushed pineapple (drained, 2 tablespoons juice reserved)
In a mixing bowl, combine cream cheese, pineapple juice and vanilla.
Add in half of the drained pineapple and 1/2 cup of the berry pie filling. Stir to combine.
In another mixing bowl, whip cream with powdered sugar until soft peaks form.
Fold sweetened whipped cream into the cream cheese mixture.
Pour filling into the pie crust. Top with the rest of the berry pie filling and remaining crushed pineapple.
Chill.
Let's get going!
You can make your own graham cracker
crust or use one that's ready made.
Drain the pineapple.
I only had sliced pineapple so I whizzed
that around in my mini chopped to get crushed.
Whip the cream cheese with the
pineapple juice and vanilla until well combined.
Then add half of the drained pineapple
and half of the berry filling.
In a separate bowl,
whip the cream with the powdered
sugar until nice and fluffy.
Then fold it into the berry mixture....
...until nice and blended.
Spread it into your pie crust.
Then top with the remaining pie filling
and sprinkle with the remaining pineapple.
Chill!
