Sunday, November 23, 2008

Cheery Cherry Cheese Pie

My all time very favorite pie is the following cherry cream cheese pie. It was only eaten on Thanksgiving and I was the lucky one who made it each year growing up. I was not a fan whatsoever of pumpkin pie (how unAmerican of me), nor the other annual pie, mincemeat (who even liked that I wonder now?) But the Cheery Cherry Cheese Pie fit the bill for the perfect pie. It is perfect in that no baked crust is necessary. As a matter of fact, no baking is necessary at all for all you pie baking novices out there. And it is very attractive once plated!

Happy Thanksgiving!
Cheery Cherry Cheese Pie

1 premade graham cracker crust
8 oz. cream cheese, softened
1 14 oz. can condensed milk
1/3 cup bottled lemon juice
1 tsp vanilla
1 can of cherry pie filling
Whip cream cheese until light and fluffy. Add the milk, lemon juice and vanilla and beat until well combined. Pour filling into graham cracker crust and refrigerate for at least 2 hours. Top the pie with cherry filling and add a dollop of whipped cream if you're feeling very indulgent.

3 comments:

Big sis said...

I Loved the mincemeat and pumpkin - hated the cherry-o. That's why you made it. These pictures though make it look almost edible.

Anonymous said...

Is this condensed milk, or SWEETENED condensed milk?

Anonymous said...

Is this condensed milk, or SWEETENED condensed milk?