Cherry Cream Cheese Pie with Lemon and Vanilla

Filling prepared from cream cheese, pour sweetened condensed milk, concentrated lemon juice, and vanilla extract. Filling spooned into the graham cracker crumb crust, chilled, topped with cherry pie filling and served cold.

Ingredients -

1 (9-inch) Graham Cracker Crumb Crust
1 (8 ounces) package Cream Cheese, softened
1 (14 ounces) Sweetened Condensed Milk
1/3 cup Concentrated Lemon Juice
1 teaspoon Vanilla Extract
1 (21 ounces) can Cherry Pie Filling, chilled

Preparation:

1. Add cream cheese to mixer bowl and beat until fluffy.

2. Gradually pour sweetened condensed milk into cream cheese and continue beating until incorporated and smooth.

3. Stir in concentrated lemon juice and vanilla extract.

4. Pour filling into graham cracker crumb crust.

5. Refrigerate 3 to 4 hours to set.

6. Top with cherry pie filling.

7. Serve.

Cherry Pie Making Tip -

Baking a Pie Crust Blind

Place pie crust in pie pan. Place parchment paper over pie crust and fill with baking beans, pie weights, dried beans, or rice. Bake in a preheated 350 F., oven 12-15 minutes or until the crust begins to turn light golden brown. Remove from the oven to cool before using in your recipe as directed.

Cherry Pie Making Tip -

Using the Right Pie Pan

For optimum baking results, avoid shiny pie metal and disposable pie pans. Stick to dull-metal and glass pie pans.

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