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Epicurious

Cherry Cream Cheese Pie

Recipe information

  • Yield

    serves 6-8

Ingredients

One 8-ounce package cream cheese, at room temperature
One 14-ounce can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
One 9-inch graham cracker crust
One 21-ounce can cherry pie filling, chilled

Preparation

  1. In a mixing bowl, beat the cream cheese until light and fluffy. Gradually add the milk; stir until well blended. Stir in the lemon juice and vanilla. Pour the filling into the crust and refrigerate for 2 to 3 hours. Top with the pie filling before serving.

The Lady & Sons, Too! by Paula Deen. © 2001 by Paula H. Deen. Published by Random House. All Rights Reserved. Paula H. Deen was born and raised in Albany, Georgia. She later moved to Savannah, where she and her two sons, Bobby and Jamie, started the Bag Lady catering company. The business took off and evolved into The Lady & Sons Restaurant, which is located in Savannah’s historic district and specializes in Southern cooking. Paula is the host of Food Network’s Paula’s Home Cooking and is a regular guest on QVC, where her cookbooks are one of the newtowrk’s biggest sellers.
TagsPieDessertSouthernAmericanCream CheeseCheeseDairyGraham CrackerNut FreeEasyNo-CookCookbooks
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