by Lady Hawk Oh (LADYHAWK6)
Ingredients:
1 (9-in.) graham cracker crumb crust (I save plastic top)
1 (8-ounce) package cream cheese softened
1 (14-ounce) can Eagle brand sweetened condensed milk (not evaporated milk)
1/3 cup Realemon lemon juice from concentrate
1 teaspoon vanilla extract
1 can can of cherry pie filling
Mixing Instructions :
In large bowl, beat cheese until fluffy. Gradually add sweetened condensed milk; beat until smooth. Stir in Realemon juice and vanilla.
Pour into prepared crust.
Chill 3 hours or until firmly set.
Top with desired amount of pie filling before serving. Refrigerate leftovers.
Makes one 9 inch pie
Helpful hint: I always add my pie filling on top and chill for an extra couple of hours "before" I cut the pie.
Lady Hawk's Fun Variations:
"I buy store brands on cream cheese, sweetened condensed milk, and fruit pie toppings as I've found, they are just as good & much less expensive."
"Black Forest Cherry Cheese Pie"
I use "dark cookie" graham cracker pie crust & "fold not beat" mini-chocolate chips into the cream cheese just before I pour it into the crust. Then I sprinkle some mini- chocolate chips onto the topping.
"Blueberry Cheese Pie"
I make the original version of this pie but use the "Blueberry" pie filling for the topping. I buy a white chocolate candy bar and shave the chocolate over the top and onto the blueberries. Ummmm... Hawk loves blueberries!!
As a Gift from Your Kitchen:
I save the plastic liner that covers the graham cracker crust as it fits as a see thru cover. Add a festive bow or copy of the recipe on the top. Important: Make sure your pie is "very well chilled" before you transport it. Then it must be refrigerated immediatly upon arrival at it's destination.
