Every Thanksgiving, my grandmother makes this recipe. It’s been part of our holiday tradition for as long as I can remember.
I’m sure there are variations of this recipe everywhere on the Internet. In fact, my friend Ashley has the same recipe on her blog.
I don’t really have a source for this recipe, as I got it from my grandmother. I hope that doesn’t taint me in the eyes of my food blogging compadres, as I’m not really going to go through the effort of hunting down a source. I’m sure you can find one if you look long enough.
Suffice it to say, this is one of the few family recipes I’ve had handed down to me. And it’s a good one.
Cherry-O Cream Cheese Pie
9-inch graham cracker pie crust (or baked pie crust)
8 oz cream cheese
1 can of sweetened condensed milk
1/3 c lemon juice
1 tsp vanilla
1 can cherry pie filling
Let the cream cheese soften to room temperature. Using a stand mixer, whip it until it’s fluffy. This is very important, as the pie won’t set properly if the cheese isn’t light enough.
Gradually add the canned milk while continuing to beat until well-blended.
Add the lemon juice and vanilla and mix well.
Pour into the baked pie crust or graham cracker crust.
Chill until set and garnish top with cherry pie filling just before serving.