Cherry-Cream Pie
Submitted by vegasvic
No-bake cream cheese pie with sweetened condensed milk and lemon juice in a graham cracker crust, topped with canned cherries. Makes two pies with minimal effort.
YIELD
8 servingsPREP
1 hrsCOOK
0 minREADY
2 hrsTwo pies from one bowl of filling, and you never even turn on the oven. That’s a win by any measure.
Cream cheese gets blended smooth with sweetened condensed milk, vanilla, and lemon juice until there’s not a single lump left.
The lemon juice does double duty here: it adds a bright, citrusy tang and reacts with the condensed milk to help the filling set firm without any baking.
Split the filling between two graham cracker crusts, chill, top with canned cherries, and chill again.
You’ll have two gorgeous pies ready to go. Keep one, give one away, and be somebody’s hero.
Kitchen Tips
- Blend until absolutely smooth. Any cream cheese lumps now will be cream cheese lumps forever since this pie doesn’t bake.
- The lemon juice is essential for setting the filling. Don’t reduce or skip it.
- Two full hours of chilling total gives you the firmest, cleanest slices.
- These pies keep well in the fridge for up to three days, so they’re ideal for making ahead.
Ingredients
Directions
Blend cream cheese, vanilla, lemon juice and condensed milk well.
No lumps.
Pour half mixture into each pie crust.
Refrigerate for 1 hour, until firm.
Fill top half of pie crusts with cherries.
Refrigerate 1 hour.
Serve cold.
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