Best 8 Twinkie Cherry Pie Recipes

TWINKIE PIE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Unwrap all the twinkles.
• Cut each one in half lengthwise and then cut horizontally in 3 to make each twinkie 6 pieces.
• In a large bowl whisk the eggs, butter, sugar, vanilla and vinegar until well combined.
• Gently fold in twinkie pieces with a spatula.
• Mixture will be thick.
• Pour into the pie shell which is in a pie pan.
• Place pie pan on a cookie sheet to prevent spill overs.
• Bake for 40 minutes or until set and the top is golden.
• Let cool, slice and serve garnished with whipped cream.

NO-BAKE TWINKIE CAKE (+VIDEO)

Steps:

• Remove Twinkies from the wrappers. You'll use about 7 Twinkies. Slice them in half.
• Place sliced Twinkies in a 9x13-inch pan, cream side up.
• Next, layer sliced bananas on top of Twinkies.
• Spread the crushed pineapples on top of the bananas.
• In a separate bowl, combine instant pudding mix with 2 cups of cold milk.
• Whisk it together until combined and allow it to thicken slightly. It should take 3-5 minutes. It should be thickened but pourable.
• Pour pudding over crushed pineapple. Spread out until evenly coated.
• Next, spread the whipped topping over the pudding layer.
• Sprinkle chopped nuts on top of cake.
• Drain a few maraschino cherries on a paper towel. Then, place a few cherries on top.
• Cover and store cake in the fridge. Let it set for about an hour before serving.

'TWIN PEAKS' CHERRY PIE

Steps:

• Make the crust: In a liquid measuring cup, stir together the milk and vinegar. In a large mixing bowl, toss the flour, sugar and salt with a fork to combine. Using a pastry cutter, cut in the butter cubes until the butter is the size of small peas. Using a fork or large spoon, slowly add the liquid in 4 or 5 additions, stopping after every pour to combine, until the dough just sticks together. Knead lightly in the bowl until it forms a taut ball.
• Separate dough into 2 equal-size disks and cover tightly with plastic wrap. Refrigerate for at least an hour. (Dough can be stored in the refrigerator for up to 1 week or frozen for up to 2 months.)
• Make the filling: Mix the cherries, sugar, cornstarch and salt in a medium-size saucepan and cook over medium heat until cherries thaw (if frozen) and the cornstarch and sugar dissolve. Reduce heat to medium-low, stirring occasionally to keep cherries from burning, and cook until the mixture thickens slightly. (Total cooking time should be about 20 minutes.) Add liqueur, stir and remove from heat. Let cool to room temperature.
• Assemble the pie: Heat oven to 425 degrees. On a lightly floured work surface, roll out 1 disk of dough into a 1/8-inch (3 millimeters) thick circle about 15 inches (38 centimeters) in diameter. Transfer to a 9-inch/23 centimeter deep-dish pie plate and chill in refrigerator as you work on the top crust.
• Working quickly, roll out a second disk into an 1/8-inch (3 millimeters) thick rectangle about 15 inches (38 centimeters) long and 12 inches (30 centimeters) wide. Cut into 6 strips about 2 inches (5 centimeters) wide. Remove pie plate from refrigerator and fill with cherry filling. Weave lattice strips over the top. Seal, trim and crimp the edges. Or cut dough into five zigzag strips and lay on top of pie filling, trimming excess.
• In a small bowl, whisk the egg and milk to make an egg wash. Brush the crust with it, and sprinkle with raw sugar.
• On a baking sheet, bake pie for 20 minutes at 425 degrees, rotating once halfway through. Lower heat to 350 degrees and bake another 30 to 40 minutes, until the crust is golden brown and the filling is thick and glossy. Juice may bubble onto baking sheet. Remove pie to wire rack to cool before serving. The pie can be stored in the refrigerator for up to 5 days.

TRADITIONAL CHERRY PIE

Steps:

• Combine cherries, granulated sugar, tapioca and almond extract in a large mixing bowl, mix well. (It is not necessary to thaw cherries before using.).
• Let cherry mixture stand 15 minutes.
• Line a 9-inch pie plate with pastry, fill with cherry mixture.
• Dot with butter.
• Adjust top crust, cutting slits for steam to escape.
• Bake in a preheated 400-degree oven 50 to 55 minutes, or until crust is golden brown and filling is bubbly.
• Note: 2 (16-ounce) cans unsweetened tart cherries, well drained, can be substituted for frozen tart cherries.

SUMMER CHERRY PIE

Steps:

• Combine first 3 ingredients in a large bowl, stirring until cherries are coated.
• Spoon into pie shell and top with pie crust.
• Fold edges under and flute, cut slits in top of crust.
• Bake at 375 for 55-60 minutes.

STRAWBERRY TWINKIE DESSERT

Steps:

• Combine strawberries and glaze in a small bowl.
• Slice Twinkies in half lengthwise, and place in a single layer over the bottom of a 9 x 13 inch dish.
• In a mixing bowl, beat cream cheese and condensed milk until smooth. Fold in whipped topping, and spread mixture over Twinkies. Spoon berries over cream cheese mixture. Cover and chill 30 minutes or more. Refrigerate leftovers.

TWINKIE PIE

Steps:

• Grease pyrex square or rectangular casserole with butter.
• Cut 8 Twinkies in thirds lengthwise, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla.
• Melt chocolate chips in the top of a doubleboiler.
• Add egg yolks to chocolate, slowly, continuing to stir overboiling water.
• Fold chocolate into egg whites.
• Spread over Twinkies, then sprinkle with about half of the nuts.
• Layer on more twinkies, more chocolate, more nuts.
• Continue layering.
• Top with whipped cream and a single whole Twinkie. Chill and serve.

CHERRY CREAM PIE

Steps:

• Cream first three ingredients together. Blend until smooth.
• Add 1 cup whipped cream.
• Pour into pie shell.
• Pour can of cherry filling over the top and refrigerate until ready to serve. About an hour.