Cherry Cream Cheese Pie

Składniki

For the crust:

1 1/4 cups graham cracker crumbs

1/3 cup butter melted

1/4 cup sugar

OR, use a premade 9” crust

For the pie:

1 (8 ounce) brick cream cheese, very cold and straight from the fridge

1 (14 ounce) can sweetened condensed milk

1/3 cup fresh lemon juice, recommend fresh lemon juice. It seems to react best with the sweetened condensed milk to firm-up the filling.

1 teaspoon pure vanilla extract

For the topping:

120 ounce can prepared cherry pie filling

Wskazówki

To make the crust:

Combine all crust ingredients and firmly press with fingers into a 9-inch pie plate. Refrigerate for 1 hour before adding the filling.

To make the filling:

Using a stand or hand-held mixer, whip very cold cream cheese until fluffy. Then, pour in the sweetened condensed milk while continuing to beat until blended. Do not continue to beat too long or the mixture will become too thin.

Add lemon juice and vanilla; beat until just combined. You may need to stop the mixer a few times and scrape down sides and give the mixture a good stir with a spatula. Pour mixture into prepared pie crust and refrigerate for 6-8 hours or overnight. I chill mine overnight for best results. The longer this pie is refrigerated, the better it will set up.

Serve pie with cherry pie filling or other desired topping. Cover and store leftover pie in the refrigerator for up to 5 days.