My grandmother’s original take on this simple dessert.
Cherry O’Cream Cheese Pie
Description
Both my mother and my grandmother had multiple copies of this in their recipe boxes (with slight variations). I do remember my mother would make this, mostly in the summer.
Pie Filling
Pie Crust
Pie Filling Base
Pie Topping
Instructions
Pie Crust
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Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
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Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
Pie Filling
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Soften cream cheese to room temp, beat until fluffy.
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Slowly add condensed milk while mixing. Stir until blended.
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Add lemon juice and vanilla extract. Blend well. Pour into prepared crust.
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Chill for 2 or 3 hours before topping with cherry pie filling.
Can be topped with blueberry pie filling if preferred. -
Let the pie continue to cool in the fridge overnight (at least 12 hours would be better).
Pie Topping
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Place cherries into a saucepan over medium heat, and cover the pan; heat cherries until they release their juice and come to a simmer (10-15 minutes). Stir often.
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In a bowl, whisk the sugar with the starch until smooth; pour the mixture into the hot cherries and juice, and thoroughly combine. Return to low heat, bring to a simmer, and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie topping.
Servings 8
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