Cherry Cheese Pie

This is a very simple pie - no cooking and it always comes out well ... it's not a real cheesecake, but it's a bit lighter and much easier. You can bake the crust for about 5 minutes at 375 F to keep it crisp longer.

1 can condensed milk
1 8 oz package cream cheese
1/3 cup lemon juice
1 graham cracker crust
1 can cherry pie filling

Beat cream cheese until fluffy

Add condensed milk gradually and beat.

Add lemon juice and stir in

Pour in graham cracker crust - chill until set - about 4 hours

Cover with cherry pie filling before serving


Or use Blueberry or other berry pie filling

Blueberry:

1/4 cup sugar

1 tablespoon cornstarch

1/2 cup water

2 tablespoons lemon juice

2 cups blueberries, thawed if frozen

Combine, boil 3 minutes until thick and clear

Cool 10 minutes, stirring

Cool 15 minutes more, spread over pie


From Smitten Kitchen - since Grandpa didn't like the cherry pie topping

Cherry topping
10 ounces sweet or sour cherries, pitted (they’re not in season here so I used frozen; worked just fine)
2 tablespoons lemon juice
1/4 cup sugar*
1 tablespoon cornstarch
1/2 cup water