Valentine's Pie Recipe -
Valentine's Pie Recipe

Valentine's Pie

Recipe by  

"This is my mother's recipe that she always made for Christmas but you could also have it for Valentines Day or any day! Sometimes I use the light versions of the cream cheese and frozen whipped topping. It is just as delicious as the regular version."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    20 mins

    1 hr 20 mins


  1. In an electric mixer, beat the cream cheese and the powdered sugar until combined. Add vanilla and beat 2 minutes. Gently fold in whipped topping.
  2. Transfer mixture into the pie crust. Top the filling with the cherries. Refrigerate for at least one hour before serving.
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Reviews More Reviews

Most Helpful Positive Review
Feb 12, 2007

This recipe was delicious! I tweaked it a little bit to fit my tastes. Instead of a graham cracker crust I used an Oreo pre-made crust. Delicious! I also used light cream cheese and fat free Cool Whip. To the cool whip/cream cheese mixture, I still added the vanilla extract, but also added some sugar free vanilla pudding mix (just the powder). It makes it even better! I also layered the pie-bottom with cream cheese mixture, topped with "light" cherry pie filling, another lay er of cream cheese and finished off with a top layer of cherries! If you love cherries and do the layering technique--I would suggest 2 cans of cherry pie filling. All in all--recipe was awesome! Boyfriend and I loved it! Perfect Valentine's Day dessert!

Most Helpful Critical Review
Feb 17, 2011

I followed the recipe as directed only using reduced fat cream cheese and "free" whipped topping. I also made my own crust and strawberry topping. WAY too sweet for us. I think this would be much better as a frozen pie without the topping. As it was, the filling was goopy and flavor-wise, it was like melted soft-serve. It was a quick pie (after my cupcakes bombed) that could be made lighter and more personal but it just wasn't a hit with us. NOTE: And so my review isn't misunderstood, I've made pies like this with fat free ingredients and had a good outcome. I think what my issue could have been was the confectioners sugar. When I make this with granulated sugar, I don't have that issue. It's like whipping butter with sugar, it fills with air and "puffs". This didn't do that. It was gloppy and overly sweet. Maybe too much of the confectioners sugar?


50 Ratings

Feb 16, 2007

I've brought tons of desserts to my workplace for years, much to the delight of my co-workers, but this holiday recipe just brought the house down on February 14th! The really nice thing, though, is that you can make it any time of the year ... and that's why I made and brought another one the very next day - with the same positive reception from everyone who loved it the first time! An outstanding recipe that I'll never stop making - Thanks, Karela!

Sep 30, 2003

This is a very light and fluffy pie. Taste wonderful. Excellent for Valentine's Day.

Feb 01, 2006

Easy to make and the whole family loved it. Will make this one again.

Feb 15, 2011

YUMMY! Though I recomend using a bigger pie crust oh my goodness the yummy goodness was spilling over the sides lol. My hubby doesn't do chocolate so I am always on the lookout for great recipes w/o chocolate This one is a keeper!

Mar 17, 2006

This recipe is my grandmothers french cherry pie, I make this on holdiay's and everyone who tastes it LOVES it and wants the recipe, i use the Comstock cherries, It tastes like a lighter version of cheese cake. pure heaven!!!

Oct 25, 2005

I'am 48 years old and you are right this is the best recipe my mother made this every Christmas, when I was a child she call it Cherry Delight and used the box mix to make the cool whip. I also make this during the winter and Christmas this pie is the Bomb! I did ever think I would see this recipe anywhere!


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  • Calories
  • 441 kcal
  • 22%
  • Carbohydrates
  • 55 g
  • 18%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 23.4 g
  • 36%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 3.8 g
  • 8%
  • Sodium
  • 250 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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