Tangy Cream Cheese and Cherry Pie

By Jahel

Ingredients

• 1 cup crushed graham crackers (about 20 squares)
• 1/2 cup panko
• 1/3 cup melted butter
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 8 ounce pkg. low-fat cream cheese, softened
• 1 1/4 cups heavy cream
• 3/4 cup lowfat plain Greek yogurt
• 1/2 cup sugar
• 2 teaspoons vanilla bean paste
• 2 cups fresh pitted tart red cherries or frozen unsweetened pitted tart red cherries, partially thawed
• 1 tablespoon honey

Preparation

Step 1

1.Preheat oven to 350 degrees F. In a large bowl combine graham crackers, panko, 3 tablespoons sugar, the butter, and salt. Press into a 9-inch pie plate. Bake 10 minutes or until light brown; let cool.
2. In a large bowl beat cream cheese, Greek yogurt, 1/2 cup sugar, and the vanilla with a mixer on medium-high 2 minutes or until light and fluffy. In a second bowl beat cream on medium until soft peaks form (tips will curl). Fold into yogurt mixture. Spoon into piecrust; spread evenly. Cover; chill 4 hours.
3.In a saucepan heat cherries and honey 5 minutes or until heated through and juices release; cool. Spoon cherries over each serving.