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Cherry Cream Cheese Pie

Chef.at.Home's picture
Ingredients
  Cream cheese 8 Ounce, softened
  Sweetened condensed milk 1 1⁄3 Cup (21.33 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs) (Fresh Or Bottled)
  Vanilla extract 1 Tablespoon
  9 inch baked pie pastry 1
  Canned cherry pie filling 21 Ounce (1 Can)
Directions

Combine the cream cheese, condensed milk, lemon juice and vanilla in a bowl; beat until creamy.
Pour into the pie shell.
Chill, covered, for 2 to 3 hours.
Spread the pie filling over the top.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Cheese

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Average: 4.3 (17 votes)

3 Comments

Anonymous's picture
Have trouble with the creamcheese,condensed milk,lemon juice and vanilla. Does not want to set up. Stays in a runney stage even if in frige overnite. What am I doing wrong?Would like some help.
Anonymous's picture
Have trouble with the creamcheese,condensed milk,lemon juice and vanilla. Does not want to set up. Stays in a runney stage even if in frige overnite. What am I doing wrong?Would like some help.
Mrs. Shari W's picture
I have been making this pie for years and have discovered it matters how you combine the ingredients. 1st cream together 8oz cream cheese and 14oz sweetened condensed milk. Next add lemon juice slowly and finally add only 1 tsp vanilla extract. Pour into pie crust of choice and chill. For variation: Just before pouring fold in 4 to 6 ozs of whipped topping, it will "lighten" and change the texture. As a summer treat: Use a 9x13 glass dish, make and line with graham cracker crust. Use above variation and once set, top with a variaty of sliced/cut/whole fresh fruit. (i.e. strawberries, kiwis, oranges, sweetened blueberry, pineapple, etc.) Either randomly or create a pattern. Additional variation: Reduce the lemon juice to approximately 1/4 cup and add the juice of mandarin oranges (canned or jarred) to make up the difference. Once the pie has set, arrange the oranges on top. Good luck and happy eating!