Cherry Cream Cheese Pie

Looking for an easy and delicious pie? Look no further. This pie is rich and creamy. It is bright and colorful too – a great addition to a holiday dessert table with the red cherries, perfect for the season.

This was the first pie I ever made. Yes, it is an oldie but a goodie. I made this pie when I was a teenager. Over 30 years later, I am still making it for my family and friends. I get big compliments each time I serve it. Sometimes the simple things are the best.

A great recipe for young foodies. Kids learning to cook would enjoy making a tasty dessert. At least I know I did. Only a few ingredients mixed together, put in a pie crust, and topped with cherries. You can use a pre-made pie crust or make one from scratch. Either way, this is a good one for little helping hands in the kitchen.

What was the first pie you ever made? How old were you? Do you still have the recipe? It is so wonderful when a special moment in the kitchen is remembered for many years to come. The times learning to cook with and for family is precious. Cherish those memories, keep the recipes, and pass on the fun.

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Cherry Cream Cheese Pie

1 graham cracker crust (9″ pre-made or use recipe below)
1 8 ounce package of cream cheese, softened to room temperature
1 14 ounce can sweetened condensed milk
1/3 cup fresh squeezed lemon juice (strained to remove pulp)
1 teaspoon vanilla
1 can cherry pie filling, chilled

In a bowl, beat cream cheese with a hand mixer until fluffy. Add sweetened condensed milk and beat until smooth. Add lemon juice and vanilla and stir/beat to combine. Pour into pie crust. Chill for at least 3 hours. Top with pie filling.

Graham Cracker Crust

8 whole graham crackers, finely crushed (will be about 1¼ cups)
1/4 cup sugar
1/3 cup butter, melted

Preheat oven to 375°F. In a bowl, mix all ingredients until blended. Press mixture firmly and evenly onto bottom and sides of a 9-inch pie plate. Bake 8 to 10 minutes or until lightly browned. Cool completely.

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