If a cherry pie and cheescake married, you would get pie #27. It’s very simple to make; the biggest challenge should you choose it, is the pie crust. This one is from Sharon, a creative that I have the pleasure of working with.
16 -20 graham crackers
5 tbsp. butter, melted
3 tbsp. sugar
1/4 tsp. salt
Pre-heat oven to 350 degrees. In a food processor, blend the graham crackers until fine. Add butter, sugar and salt and mix until blended. In a 9 inch pie plate, spread the mixture along bottom and sides of pan. Bake for approx. 15 minutes. Transfer to wire rack and let cool.
The filling (super easy)!:
1 block (8oz.) cream cheese
1 can Eagle brand sweetened condensed milk
1/3 cup of lemon juice (about 2 1/2 if you go fresh squeezed)
1 tsp. vanilla
1 can cherry pie filling (or make your own, unlike me)
Blend all ingredients except the cherry pie filling until creamy. Put filling in a prepared graham cracker crust. Chill then add a can of Comstock cherry pie filling and chill until you serve it.
I love the combination of cream, tart cherries and the graham cracker crust adds good texture. Thanks Sharon:) This pie is in the very tasty range.