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Cherry Cheese Pie Recipe

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This recipe for Cherry Cheese Pie, by , is from Generations Cookbook Holland & Weese, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wanda Holland Wood
Added: Thursday, August 27, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 8 oz. pkg. Cream Cheese, Softened
1 can Eagle Brand Milk
1/2 c. fresh Lemon Juice or Concentrate
1 tsp. Vanilla Extract
1 can Cherry Pie Filling
Whipping Cream
Pie Crust:
1-1/4 c.Graham Cracker Crumbs
3 tbsp. Sugar
1/3 c. Butter, Melted

Directions:
Directions:
Crust: Combine Graham Cracker Crumbs and Sugar in bowl. Stir in melted Butter until blended. Pack mixture firmly into a 9" pie pan and press firmly to bottom and sides, bringing crumbs evenly up to the rim. Chill one hour before filling, or bake at 350 degrees for 8 minutes, then cool and fill.
Pie: In a mixing bowl, beat the Cream Cheese until light and fluffy. Gradually beat in the Eagle Brand milk until smooth. Stir in Lemon Juice and Vanilla. Pour the filling into pie crust and refrigerate for 4 hours. Top with Cherry Pie filling before serving. Serve with Whipping Cream.

Number Of Servings:
Number Of Servings:
6 to 8
Personal Notes:
Personal Notes:
This is a quick and easy substitute for traditional cheesecake. A favorite holiday pie in our family.
Should double recipe for larger pie pans.

 

 

 

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