This Cherry Cheese Pie dessert is made every year at my house for Fourth of July, Thanksgiving, and any major occasion. This pie has a creamy lemon kissed filling on a homemade graham cracker crust topped with cherries.
CHERRY CHEESE PIE
This pie screams TRADITION. Imagine Tevye from Fiddler on the Roof shimmying and singing “Tradition”. That kind of tradition.
From as long as I can remember, my family has made this pie for Thanksgiving. Most times we bypass the plates. And the guys don’t appreciate it so we hide it. Then us Larson girls just grab a fork and minutes later…GONE.
It’s not gourmet. I don’t even like cherries so I scrape them off. Oh, but it’s so delicious. It takes me right back to my mom’s kitchen.
You may have a few lumps in the cream cheese layer. Don’t worry. They will go away as it chills.
It’s important to let the pie chill for a couple of hours to firm up.
If I’m in a hurry, I place the whole can of cherries in the fridge to chill while the creamy layer is chilling. No one likes warm cherries!
OTHER PIE RECIPES:
Yield: 8 servings
(8 oz package)
cream cheese, softened.
(14 oz can)
Eagle Brand sweetened condensed milk
fresh lemon juice
graham cracker crust
(21 oz can)
cherry pie filling
In large mixing bowl , beat cream cheese until fluffy. If your cream cheese isn’t soft enough you will get lumps. Gradually beat in sweetened condensed milk until smooth. Mix in lemon juice and vanilla until WELL combined. This is important so that it is combined enough and will firm up.
Pour into graham cracker crust and chill at least 3 hours. Pour on cherries (you might not need all of them) and chill before serving.
Source: my mom Jeanine Larson