Cherry Cream Pie with a Granola Crust

By cmschnettler

Ingredients

• For the crust:
• 2 c. Sunbelt Bakery Lowfat granola cereal **I had to pick the raisins out of this particular box
• 5 T. butter, melted
• For the cherry pie filling:
• 5 to 6 cups fresh pitted cherries, about 2 1/2 to 3 pounds
• 1/2 cup water
• 2 tablespoons fresh lemon juice
• 2/3 cup granulated sugar
• 4 tablespoons cornstarch
• 1/4 teaspoon almond extract
• For the pie:
• 8 oz cream cheese, softened
• 1 c. confectioners sugar
• 1 tsp. vanilla extract
• 8 oz. frozen whipped topping thawed
• granola pie crust
• 16 oz cherry pie filling

Details

Adapted from betsylife.com

Preparation

Step 1

Pulse the granola in a food processor until it has a less chunky, more crumbly consistency. Mix the melted butter and granola then press into the bottom of a 9 inch pie plate. Bake for 8-10 minutes at 350 degrees until golden brown. Cool.In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping.In a saucepan over medium heat, combine cherries, water, lemon juice, sugar and cornstarch. Bring to a boil; reduce heat to low and cook, stirring frequently, for about 10 minutes. Stir in almond extract. Cool slightly before using as a topping.