"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cherry Cheese Pie Recipe

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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.

Contributor:  
Contributor:  

Added: Sunday, August 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
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

Directions:
Directions:
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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