Mama’s Mount Vernon Cherry Pie Recipe
Mount Vernon Cherry Pie is one of my Mama’s tried and true, simple recipes. And since today is Pi Day (3.14), I decided that it was the perfect day to share. But honestly, every day should be pie day! If you are looking for another good option, try this Skillet Apple Pie too! Everyone that tries both of these pies, LOVES them!
My sweet Mama made this cherry pie for Sunday lunch and potlucks more times than I can count. Everyone loves it because it is so light and fluffy. It has cream cheese in it, but it isn’t like a cheesecake. The whipping cream makes it less cream cheese and more sweet and light.
Simple and Easy
I love the simplicity of it too. Start with a refrigerated pie crust and put it in a pie plate. Or just use a frozen crust in a tin pie plate. Baking the pie crust is the only time you need to cook anything. I suppose you could make your own crust if you really want do to so, but I prefer to make life easy. LOL! If you really want easy, you could even substitute a traditional crust for a chocolate one, cherries + chocolate = delish!
Once you have your crust prepped and cooled, the rest is easy too! Cream the cream cheese, powdered sugar and vanilla until it is smooth. Whip the cream in a chilled bowl until stiff peaks form. Fold the cream into the cream cheese mixture. Top each pie with pie filling and chill. Other than that the only thing left to do is, Enjoy!
Mama's Mount Vernon Cherry Pies
- 2 9" Baked Pie Crusts
- 1 8oz Package Cream Cheese, Softened
- 1 Cup Powdered Sugar
- 1 tspn Vanilla
- 1 pint Whipping Cream
- 2 15 oz Cans Cherry Pie Filling
- Cream the cream cheese, sugar and vanilla in a bowl until smooth and creamy. Set aside. In a chilled bowl, whip the cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture. Pour into the two pre-baked pie crusts. Top with the cherry pie filling and chill thoroughly.