"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cherry or Blueberry Cheesecake Pie, by Kathy, is from Our Favorite Davis Family Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 9 in. graham cracker crumb crust 1 (8 oz.) pkg. cream cheese-softened 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated) 1/3 c. real lemon, lemon juice from concentrate 1 tsp. vanilla extract 1 (21 oz.) can cherry or blueberry pie filling (chilled)
In large mixer bowl, beat cheese until fluffy. Gradually beat in eagle brand milk until smooth. Stir in lemon juice and vanilla. Pour into pie crust. Chill 3 hours or until set. Top with desired amount of pie filling before serving. Refrigerate left overs.
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