In honor of President’s Day, I created this recipe. What makes this dessert thematically appropriate is the cherries. February is National Cherry month, and as we all know, George Washington chopped down the cherry tree, but could not tell a lie… Ok, that is a myth, and my history major son would be horrified that I am perpetuating it in any way, but I think it’s a fun story.
Developing this recipe started with a comment from my friend, Lori, who said that she enjoyed “George Washington Pie.” I had never heard of it, and when she described it I thought it sounded like the cherry cheese pie I enjoyed at childhood family gatherings. I loved the graham cracker crust and tangy cream cheese filling that could always be found at the party. Lori agreed that they were similar, but the Washington Pie had Cool Whip… Ok, I draw the line at Cool Whip. It was fun and tasty when I was a kid, but that stuff is nothing but sweet hydrogenated oil, and I know we can do better.
A Little History
I started doing a little research to learn more about this George Washington Pie, and found a number of Washington desserts. First, there is the treat officially named “George Washington Pie” which is not a pie at all, and it’s definitely not what my friend described. The George Washington Pie is a CAKE. In the 1800’s this cake was baked in pie pans which gave it a pie shape, but it is really two layers of vanilla cake sandwiched together with a tart jam. It’s a lot like a Victoria sponge which was also popular at the time.
I also found a Martha Washington dessert. This was more like the pie I was thinking of, but it had a Cocoa Rice Crispies crust. I enjoy a rice crispy treat as much as anyone, but I’m not sure how it gets connected to Martha Washington who, I think it’s fair to say, never baked with Kellog’s Rice Crispies. This dessert did have a layer of cream cheese, then a layer of pecans, topped with cherries.
Putting It All Together
Finally, I found a recipe for George Washington Pie that had some of the elements my friend described, but it still wasn’t quite right. I decided to take elements from George and Martha’s desserts and make something very Presidential. This is a nod to my childhood, my friend’s input, and the Washingtons.
Here’s What You Will Need:
This recipe comes together with a few supplies, many of which you may have on hand. You will want graham crackers, pecans, butter, sugar, cream cheese, sweetened condensed milk, vanilla, lemon juice, heavy cream, and cherries or cherry pie filling. That’s it.
Pro Tips:
As always, a little planning ahead goes a long way. Room temperature cream cheese is so much easier to work with and will allow you to get a smooth, creamy texture.
I tend to make everything from scratch, and have included instructions for making your own cherry topping, but if you want a quick dessert, this simple no bake pie is made even more simple with a can of pie filling.
You want the full fat brick of cream cheese, not reduced fat or spreadable cream cheese found in a tub.
Washington Pie
In honor of one of my favorite Presidents, we have this simple, no-bake pie with graham cracker and pecan crust filled with tangy cream cheese filling, whipped cream, and topped with cherries.
Ingredients
For the Crust:
1 sleeve graham crackers
1/2 cup pecans
1/2 cup butter, melted
2 Tablespoons sugar
For the Filling:
one 8 oz package of cream cheese
one 14 oz can sweetened condensed milk
1/3 cup lemon juice (fresh squeezed or bottled)
1 teaspoon vanilla
For the Whipped Cream:
1 cup heavy cream
2 Tablespoons sugar
For the Cherry Topping (from scratch option):
2 cups frozen cherries*
1/4 cup sugar
1 Tablespoon cornstarch
1 teaspoon lemon juice
Instructions
For the Crust: In the bowl of a food processor, blend graham crackers and sugar until sandy. Add pecans and process until the nuts are coarsely chopped. Add the melted butter and pulse until just combined. Press the crust into a 9″ round pie pan. At this point you can bake the crust at 350 for 5-6 minutes to set, or to keep this strictly no-bake, place pan in the freezer while you prepare the filling.
For the Filling: Using a hand mixer, blend the cream cheese, sweetened condensed milk, lemon juice and vanilla until smooth. Pour into the prepared pie crust.
For the Whipped Cream: Mix the cream and sugar until medium/stiff peaks form.
For the Topping: If making from scratch, in a medium saucepan stir together the cherries, sugar, cornstarch and lemon juice until cherries are coated in cornstarch and ingredients are well mixed. Heat over medium-high heat, stirring frequently, until the juicy cherry mix begins to bubble and start to thicken. Remove from heat and allow to cool completely before topping the pie.
To Assemble: After adding the filling to the crust, chill the pie for 15 to 20 minutes for filling to set. Gently spread whipped cream over the cream cheese filling. Top with cooled cherries.
Notes
Always use full fat cream cheese found in 8oz blocks, not reduced fat or tub cream cheese.
I prefer tart pie cherries for my topping.
As a Side Note:
This dessert will hold a special place in my heart. Not only is it reminiscent of a childhood favorite, but it reminds me of how much I’ve grown. When my husband and I first got engaged (at 22-23 years of age- basically babies still), we invited his parents over to make our big announcement. I felt so fancy and grown up hosting a little dinner party, and as someone who has always had a sweet tooth, I prided myself on creating the dessert we would serve. I made a no bake cherry cheese pie that had actual Cool Whip folded into the cream cheese mixture, and it was topped with cherry pie filling from a can. It was sickeningly sweet and full of that hydrogenated oil. My mother in law does not have my sweet tooth and is not typically a dessert eater. She was very kind to have eaten what I made and to have been so complimentary about it. Thank you, Paula, for welcoming me into the family so graciously many years ago!
I made this recipe, and it turned out so well! The tips were helpful!
★★★★★
I liked this a washingTON
★★★★★