Martha Washington Pie

READY IN: 2hrs 20mins
Recipe by litldarlin

This was first introduced to my son by his girlfriend Elizabeth on their first dinner date. My son TJ made the Spaghetti dinner and Elizabeth made the pie. I had a piece of this pie the next day and it is wonderful. I hope you enjoy this as much as my son and I have.

Top Review by Bobbie

This is a great pie. The crust is new to me and I just had to give it a try. The filling for the pie is a very, very old recipe and as far as I know orginated from a pie called "Cherry O Cream Pie". If you check on Zaar, it's #230150. I have probably been making this for 40 years. The only problem I had with the crust is that if it's not served and eaten within the first few hours after adding the filling, the crust gets a little soft and is hard to cut into nice pieces. But my grandkids loved the "cocoa krispies"! I might also mention that almost any pie filling is good spread on top -- so if cherries aren't your "cup of tea" -- pick another fruit. I've also made these as parfaits. In place of the "crust", I've used granola or even nuts -- then topping it off with a little whipped cream. The filling in this pie is really very creamy, rich and so, so good. Whatever you do, do NOT omit the lemon juice. I'm glad I stumbled on this recipe because I had almost forgotten about the old recipe I had.

Ingredients Nutrition

Directions

  1. Combine corn syrup, sugar and margarine in 2 quart saucepan.
  2. Cook over low heat, stirring occasionally until mixture begins to bubble.
  3. Remove from heat.
  4. Add Cocoa Krispies; stir until well coated.
  5. Press mixture evenly and firmly around sides and in bottom of buttered 9 inch pie pan to form crust.
  6. Chill.
  7. Place cream cheese in mixing bowl; beat until fluffy.
  8. Gradually add sweetened condensed milk; mix thoroughly.
  9. Stir in lemon juice and vanilla.
  10. Pour into chilled pie crust.
  11. Refrigerate 1 hour; spread cherry pie filling evenly over cream cheese filling.
  12. Return to refrigerator about 1 hour or until thoroughly chilled.
  13. Cut into wedges to serve.

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