Sunday Pie: A Family Recipe
There are several universal facts about my life growing up in the North Carolina foothills.
First, everyone’s great great aunt or uncle had polio and reminds you every time you meet them. Second, you can preserve just about anything in a mason jar with some luck, but your Momma will always be better at it without trying. And third, if you’re going to visit your elderly relative, you better come bearing a Sunday Pie.
As a rule, my great aunt Nan will always playfully threaten to not let me through the threshold of her home if I’m not bringing her a pie. I’ve never tested her on that threat, though, so it may very well be true. This one has been her favorite ever since the invention of Cool Whip in the ‘60s.
Nan, who lives just on the other side of the treeline from me, is a kind, warm hearted woman who would do anything for anybody. She doesn’t like chocolate but loves sweets, gives the best Christmas presents, lets me borrow her books, and is always there when anyone needs someone to just listen for a bit. The least we can do for her is to bring her a pie.
At the risk of sounding stereotypical, this will be the star of every gathering you go to.It can be adapted to fit all seasons and tastes, and can be made in a way that is allergen friendly. It is versatile, delicious, and the type of dessert that you can never eat too much of. Not to mention, you won’t risk losing your favorite pie pan forever when you bring over the dessert, because Sunday Pie is best made with a premade and precooked crust.
If you’ve ever heard the saying “the way to a person’s heart is through their stomach,” I have proof that Sunday Pie is the fast tracked version. Early in my relationship with my now fiancée, I admittedly was looking for ways to impress her. We went on dates and such, and we were both incredibly charmed with one another, but our strongest bond came through a shared Appalachian culture.
One of my favorite parts of said culture, and if you’ve lived here you’ll understand, is the desserts. And so, I began my journey to knock her socks off. Shortly before, she had gifted me with a homemade vinegar pie, one of my favorites. Being the competitive soul that I am with a love language of gift giving, I had to return the favor.
Long story short, she ate the pie in two days (Nan usually finishes it in a similar amount of time). Several weeks later, as she reminisced about the pie she’d received and wanted more of, she sent me a text reading, and this is a direct quote, “Goddamn, you witched me with a pie.”
Contrary to the name of the dish, Sunday Pie cannot only be eaten on Sundays, though it’s best enjoyed on a hot Sunday afternoon in July from a covered porch. Part of the beauty of this recipe is its simplicity. It’s light, fluffy, cheap, and easy enough that you can whip one up in a few minutes to bring to your next gathering or as a treat for yourself.
Sunday Pie
1 (8 ounce) package cream cheese, softened
1 splash of vanilla extract
⅔ cups white granulated sugar
1 (8 ounce) tub of Cool Whip
1 premade graham cracker crust
1 (16 ounce) can of cherry pie filling (optional)
In a large mixing bowl or stand mixer, beat cream cheese on medium speed until smooth and creamy. Mix in vanilla extract.
Slowly pour in sugar while mixing. Continue mixing until mixture is light and fluffy, forming stiff peaks when the beater is removed.
Carefully fold Cool Whip into the cream cheese mixture, folding in no more than ⅓ of the Cool Whip at a time so as to not cause the dessert to lose any of the air.
Position mixture into the store bought pie crust, making sure the filling has reached every corner of the crust.
If you have time, place the pie in the refrigerator and let it chill for at least a half hour, but ideally overnight.
When ready to serve, slice and top with cherry pie filling directly from the can.
Tips and Switch Ups:
Use a stand mixer’s paddle attachment to aid the long mixing process.
Use more vanilla extract than you think you will need
Switch out vanilla extract for other extracts. Some suggestions are orange, almond, lemon, or omitting it completely
Try other pie fillings, like strawberry, peach, or blueberry
Try topping with chocolate shavings or sundae topping
Try another type of pie crust, such as shortbread, pecan, or grasshopper
For a seasonal twist, fold in pumpkin pie filling and top with pie spice
For coconut allergies, using fresh or canned whipped cream in place of Cool Whip will work, but result in a slightly looser pie
