Sunday, September 14, 2008

Quick and Easy: Cherry Cream Cheese Pie

I had to make pies the day after our vacation for a church dinner. We stopped at the grocery store before we even went home so I had to make something I knew the ingredients by heart. Cherry cream cheese pies filled the bill. A quick stop at the grocery store for cream cheese, sweetened condensed milk, a few lemons, cherry pie fillings and graham cracker pie crusts is all that's needed. The pies turned out great and when the dinner was over, all that was left was the pie tins.

They may not be gourmet but they're mighty tasty.

1 9 inch graham cracker pie crust
1 8oz block of cream cheese
1 15 oz can sweetened condensed milk
1 can cherry pie filling
1/3 cup fresh lemon juice
1 tsp vanilla

Whip room temperature cream cheese until fluffy and gradually add the condensed milk. While continuing to beat, add lemon juice and vanilla. Pour into prepared crust. After chilling for a couple of hours, garnish with cherries.

**I use the extra serving pie crusts and for two pie crusts, I mix 3 times the recipe so the crusts are completely full and thick. Plus sometimes I'm lucky enough to have some extra to eat out of a bowl.

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