I’m not officially back to blogging folks, not that I officially announced that I would stop blogging. Life just simply caught up with me again. Yes, for months, or for almost a year for that matter. I had legitimate reasons. I was being severed by my employer of over ten years and it was not an exciting experience to go through. Then, after I found other employment, well, my brain was and is still being taxed to its maximum capacity. So “needless to say”, quoting my Hubby, I am pretty much brain dead when I get home after work.
But, enough with the boring stuff. I am taking the time to write this up, since I keep losing this recipe! A recipe that I wasn’t aware of its existence until about two years ago. My mother-in-law came for dinner one weekend and brought this pie with her. She told me that this was Hubby’s favorite pie when he was growing up.
So, after that dinner, I have made that pie many, many times since it was really easy to make and most importantly, it was really good. Yes, I know… shame on me for not sharing with you all of this time! But I did try to take pictures and all that, and I did not have good pictures to post. You know how it is. The photo has to be smacking good, to the point that viewers will drool on their keyboard or whatever gadgets they use to view the photo. Before I lose this recipe once more, I compromised and decided to compile pictures of pies from the different times I made them.
So here goes. You need pie crust, cherry pie filling, instant vanilla pudding, milk, and sour cream. Most people would have milk or sour cream in their refrigerator. So just stock up your pantry with the cherry pie filling and instant vanilla pudding mix, and you’re good to go. In this picture, I was using a regular pie crust. My daughter-in-law was wondering what it would taste like with a graham cracker crust, but I never had a chance to try that. Plus, I always have flour and butter at home, so this regular pie crust is more accessible to me.
First, I reduced the cherry pie filling by bringing it to a boil and then simmering it down for about 10 to 12 minutes. We want a thick cherry filling rather than a runny cherry pie filling. Then after that, I let it cool.
After the pie filling is cooled, then I just poured it into the prepared pie crust.
Smoothed out the filling throughout the pie….
Then, in a small bowl, I combined the milk and sour cream. Beat it until incorporated.
Then I poured the instant pudding mix into the liquid mixture.
Poured the instant pudding mixture on top of the cherry pie filling, let it chill for a couple of hours.
And serve! To make it fancy, you can top it off with whip cream.
So, what do you think? 🙂
Print recipe here.
Pudding Top Cherry Pie
Recipe found from unknown magazine, decades ago by my mother-in-law
1 can cherry pie filling
1 cup milk
3/4 cup sour cream
1 small package instant vanilla pudding
Prepared pie crust
Pour cherry pie filling into a medium sauce pan. Bring to a boil and let simmer for 10-12 minutes. Let cool.
Pour cooled cherry pie filling into the prepared pie crust.
In a small bowl, mix milk and sour cream together.
Pour the instant vanilla pudding mix into the milk and sour cream mixture. Beat for a minute.
Pour onto the cherry pie filling, smooth out the surface.
Chill for several hours.
Serve as is or with whip cream.