This pie screams TRADITION. Imagine Tevye from Fiddler on the Roof shimmying and singing “Tradition”. That kind of tradition. From as long as I can remember my family has made this pie for Thanksgiving. Most times we bypass the plates. Us Larson girls just grab a fork and minutes later…GONE. It’s not gourmet. I don’t even like cherries so I scrape them off. Oh, but it’s so delicious. It takes me right back to my mom’s kitchen.
1 (14 oz) can Eagle Brand sweetened condensed milk
1/3 cup fresh lemon juice
1 teaspoon vanilla extract
1 (6 oz) ready made graham cracker crumb pie crust or homemade graham cracker crust
1 (21 oz) can cherry pie filling
In large mixing bowl , beat cream cheese until fluffy. If your cream cheese isn't soft enough you will get lumps. Gradually beat in sweetened condensed milk until smooth. Mix in lemon juice and vanilla.
Pour into graham cracker crust and chill at least 3 hours. Pour on cherries and chill before serving.
I'm Christy, The Girl Who Ate Everything. I love food that brings family and friends together in the kitchen. I can't be left alone with a warm cinnamon roll or chocolate chip cookie. Read more here...
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