Cherry O’Cream Cheese Pie
My grandmother’s original take on this simple dessert.
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.
- 1 1/2 cup Graham cracker crumbs (finely ground)
- 6 tbsp butter (melted)
- 1/3 cup sugar
- 1/2 tsp cinnamon (optional)
- 1 8 oz package of cream cheese
- 1 15 oz can of Borden's Sweetened Condensed Milk
- 1/3 cup lemon juice
- 1 tsp vanilla extract
- 4 cup cherries (pitted)
- 1 cup white sugar
- 1/4 cup potato or tapioca starch
Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
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.
Soften cream cheese to room temp, beat until fluffy.
Slowly add condensed milk while mixing. Stir until blended.
Add lemon juice and vanilla extract. Blend well. Pour into prepared crust.
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).
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.
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