Ingredients for Almond Crusted Cherry Cream Pie
- 1 (9 inch) pie crust
- 1/2 cup chopped almonds
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 2 cups heavy whipping cream
- 1 (21 ounce) can cherry pie filling
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How to Make Almond Crusted Cherry Cream Pie
- Prepare pie crust (using recipe #51537 or a store-bought crust). If making your own, add 1/2 cup chopped almonds to the dry ingredients before adding water.
- Gently prick only the sides of the pie crust with a fork to prevent bubbling. Bake according to crust recipe instructions.
- Let the crust cool completely on a wire rack.
- In a medium bowl, whisk together 1 (14-ounce) can sweetened condensed milk, 2 tablespoons lemon juice, 1 teaspoon vanilla extract, and 1/2 teaspoon almond extract.
- Gently fold in 2 cups whipped cream. Pour the mixture into the cooled pie crust.
- Spread 1 (21-ounce) can cherry pie filling evenly over the cream filling.
- Refrigerate for at least 4 hours, or preferably overnight, to allow flavors to meld and the pie to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
94g
Fat
26g
Carbs
13g
