Cherry Cream Cheese Pie

You’ve had this pie a million times. Your grandmother and aunts probably have this recipe clipped off a cream cheese package from a thousand years ago. It was good then, and it is good now. Not to mention easy-greasy. The phrase ‘simple as pie’ probably got it’s meaning from a recipe just like this one. It’s creamy with the slightest hint of tartness, but sweet as the canned cherries dobbled on top. It’s a sure-fire crowd pleaser.

Cherry Cream Cheese Pie

2 (8 oz) packages cream cheese, at room temperature

2 cans (14 oz.) sweetened condensed milk

1/2 cup lemon juice

1 Tbs. vanilla

1 can cherry pie filling

1 graham cracker crust

Beat cream cheese until fluffy. Beat in sweetened condensed milk. Add lemon juice and vanilla and beat until smooth and creamy.

Pour into a prepared graham cracker crust.

Dollop cherry pie filling over top of pie and refrigerate for at least 8 hours.

* If you use a store-bought graham cracker crust, you may half the recipe to fit the smaller crust.


One Response to “Cherry Cream Cheese Pie”

  1. Retro Sweets Says:

    Omigosh!! Will.Be.Making.This. ♥♥♥

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