"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 Cheese Pie, by , is from The Extended Hargrove Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 (9 inch) baked pie shell or graham cracker crumb crust 1 (8 ounce) package cream cheese, softened 1 (14 ounce) can EAGLE BRAND Sweetened Condensed Milk (NOT evaporated milk) 1/3 cup lemon juice from concentrate 1 teaspoon vanilla extract 1 (21 ounce) can cherry pie filling, chilled
In large mixing bowl, beat cream cheese until fluffy. Gradually beat in EAGLE BRAND until smooth. Stir in lemon juice and vanilla. Pour into prepared pie shell. Chill 3 hours or until set. Top with cherry pie filling before serving. Refrigerate leftovers.
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