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Cherries from Heaven Pie

Recipe By: Jeanne Ely
Year Submitted: 2014
Winner First Place


Meringue Crust
4 egg whites
½ tsp cream of tartar
¼ tsp salt
1 tsp vanilla bean paste
1 cup white sugar

1 8oz package cream cheese softened
1/3 cup powdered sugar
1 tsp vanilla paste
1/8 tsp salt
1 cup heavy whipping cream

2 24.7 oz. jar dark Morello cherries, drained
1 12 oz. jar Smuckers red tart cherry preserves
1/3 Cup tart cherry juice
2 Tbsp corn starch

¾ cup heavy whipping cream
¼ cup confectioner’s sugar
¼ tsp vanilla bean paste


Meringue Crust
In a large bowl, beat egg whites, cream of tartar and salt until soft peaks form. Add vanilla and slowly beat in sugar until very stiff and glossy. Spread the mixture into a 9 inch pie plate to form a shell. Bake at 300 degrees for 50 minutes. Turn off the oven and leave the meringue in the oven for 1 more hour. Cool

Beat cream cheese, sugar, salt and vanilla on medium speed until smooth. Add the heavy whipping cream and beat on high until thick and smooth. Pour into cooled crust and chill until set.

Combine preserves, sugar, cherry juice and corn starch in a medium sauce pan. Cook till thickened stirring constantly. Cool completely and add to top of the cream cheese filling.

Whip all ingredients together until stiff. Spoon into star tipped pastry bag. Swirl into rosettes around the edge just inside the crust. Keep cold in the refrigerator until ready to serve.