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.

Pip pip cherry o, fork up and all that

The crust!:

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.