I made this pie in December for a dessert exchange.
(It is always a little risky to take something to an exchange that you have never made (or tasted) before!)
But Christy Jordan from Southern Plate did not disappoint and this pie might be one of my top favorite desserts of all time!
It was so good that the hostess' husband came home as the party was winding down and ate the rest of the pie for dinner!
Cherry Cream Cheese Pie
8 ounce package cream cheese, softened
14 ounce can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1 can pie filling of your choice
2 cups graham cracker, crushed
8 tbsp unsalted butter, melted
Preheat oven to 325 degrees. Mix the butter and graham crackers together and press into the bottom of the pie dish evenly. Bake crust for 5 minutes and allow to cool completely.Make sure cream cheese is softened at room temperature to prevent pie from being lumpy. In mixing bowl, place cream cheese, condensed milk, lemon juice, and vanilla. Mix until creamy and smooth. Spread into pie crust and cover. Refrigerate several hours. Top with pie filling and return to refrigerator until completely chilled. Serve cold. Note: This is a soft pie. It won't get firm so keep it in the refrigerator and serve cold. Southern Plate