Directions: |
Directions:Allow cream cheese to come to room temperature. In a stand mixer, beat cream cheese at a low speed setting until creamy. Add condensed milk and continue mixing until incorporated. Now is a good time to stop the mixer and scrape down the sides and the beaters with a spatula, then mix some more to make sure all the lumps are gone. Add the lemon juice and continue mixing until it reaches a smooth consistency.
Pour the mixture into the graham cracker crust. Smooth with a spatula (I like smooth it in circles from the outside-in and put a little curl in the center, then of course lick the spatula!). Cover and place in the refrigerator for at least two hours to set.
To serve, cut a slice of pie to suit the diner and spoon the cherry pie filling on top. Whipped topping is optional but it's nice to have some available. |
Personal
Notes: |
Personal
Notes: It seems like every time I turn around, Granny is handing me the ingredients for this pie. Or else every time there is a family gathering, she has made this pie for me. And, to be honest, I LOVE THIS PIE!
Granny makes it with lemon juice. I usually use Key Lime juice instead. Cherry pie filling is traditional, but honestly you can use apple or peach or boysenberry or whatever suits your fancy. The pie is tart, so any sweet fruit mixture will play very nicely with it. You could even just slice some fresh peaches or strawberries (or blackberries! Yum!) and throw some sugar on them for an hour or so to make a very nice topping for this pie. Or you could just eat the pie naked. That works too!
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This recipe for Granny's Pie is from