Bake Cherry Chesse Pie
Yield
6 servingsPrep
20 minCook
?Ready
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
| ⅓ | cup |
lemon juice
concentrated |
|
| 8 | ounces |
cream cheese
softened |
|
| 1 | teaspoon |
vanilla extract
|
|
| 14 | ounces |
milk, sweetened condensed
(not evaporated) |
|
| 1 | x |
cherry pie filling
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
9 inch |
*
|
| 79 | ml |
lemon juice
concentrated |
|
| 231.2 | ml/g |
cream cheese
softened |
|
| 5 | ml |
vanilla extract
|
|
| 404.6 | ml/g |
milk, sweetened condensed
(not evaporated) |
|
| 1 | x |
cherry pie filling
|
*
|
Directions
In a large mixer bowl, beat cheese until fluffy. Beat in Condensed milk until smooth. Stir in lemon juice and vanilla. Pour into crust. Chill 3 hours or until set.
Top with desired amount of e filling before serving. Refrigerate leftovers.
