Cherry Cream Cheese Pie

I blame this pie almost entirely for my childhood weight issues – and man was it ever worth it! Grandmama used to make this around Christmas time and she’d send an entire pie to our house! Fortunately, my brother was dropped on his head as a child and didn’t eat things like this, which meant I got to eat his share. My sister pretty much came out of the womb counting calories so I’m pretty sure I ate her share as well. Opening the refrigerator and finding this looking back at you sure was a beautiful sight!

The fact that it is so incredibly easy to make just adds to the wonderment of one of my favorite Christmas pies.

Did you have a grandmother who made you a special

Christmas treat as a child?

We’d love to hear about it in the comments below!

You’ll need: Cream cheese, lemon juice, sweetened condensed milk, vanilla, and a graham cracker crust.

Of course, you can make your crust from scratch but I just get the store bought ones for this because I love the handy little plastic lid to put on top for storage in the refrigerator.

You’ll also need one can of your favorite pie filling.

I’m just showing two here because these two are my favorites to use on this. Today I’ll be using cherry, just like my Grandmama always did.

Ironically, Grandmama could never eat this pie when she used cherry because she is allergic to red food coloring.

Place your softened cream cheese in a mixing bowl and add your sweetened condensed milk.

Add in your lemon juice.

and vanilla.

Mix that up until creamy and smooth.

Spread into pie crust.

Like so.

It is important to make sure your cream cheese is softened before you make this so you won’t have lumps in your pie…

Just disreard those teeny tiny lumps in mine.

Cover that and put it in the refrigerator for several hours.

I also refrigerate my pie filling at this time as well, just stick the whole can in there. You don’t have to, though.

After several hours, top with your favorite pie filling and return to refrigerator until ready to serve.

Note: This is a soft pie. It won’t ever get firm so it is important to get it well chilled before serving and store it in the refrigerator.

Look at this photo…

~Whimper~

These are Corelle dishes from the eighties. The pattern is called “Holly Days”.

Aren’t they purty?

If you’ve had this pie before, I hope you make yourself one soon because you’re probably wanting it as bad as I am right now!

If you haven’t had this pie before, isn’t it time you made a special treat for someone you love?

Cherry Cream Cheese Pie

Cherry Cream Cheese Pie

Ingredients

  • 8 ounce pkg cream cheese, softened
  • 14 ounce can sweetened condensed milk
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla (use the cheap stuff like me if you want, no shame in that!)
  • store bought graham cracker crust
  • 1 Can of pie filling of your choice (I love cherry or blueberry)

Instructions

  1. 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.
  2. Note: This is a soft pie. It won't get firm so keep it in the refrigerator and serve cold.
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I had a little pantry makeover this weekend. If you’d like to see it (with before and after pics) please click here to visit the post in the Life At Bountifulsection of the website.

J. McMurry made such a heartfelt contribution to our Give A Penny Quote Page and I just had to share it all with you.

“After I was home from surgeries and prior to my chemo beginning (I had been diagnosed with Stage 4 ovarian cancer…..and now in November am enjoying being in remission)….the best quote my dear hubby laid on my Bible for me to find…..it’s lengthy, but fits right in with Southern Cooking:

‘You are the cheese to my macaroni. You are the horizon to my sky. You are the bacon to my eggs; you are the laces to my sneakers. You are the jelly to my peanut butter; you are the smile to my face. You are the gravy to my mashed potatoes. You are the bubbles to my bath. You are the milk to my cookie; you are the ink to my pen. You are the ketchup to my French fries..you are the water to my ocean. You are the icing on my cupcake.’

Do you see why I feel so blessed?” ~J.McMurry. Yes, J, I sure do! Now we’re blessed because you shared this. Gratefully, Christy

Did you have a grandmother who made you a special

Christmas treat as a child?


We’d love to hear about it in the comments below!

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Comments

  1. Amy S says

    My Mama made a cherry cream cheese pie at Christmas that was a bit different. She put Dream Whip in the filling and used a pie crust that was prebaked with pecans pressed into the bottom. Then she put the pie filling over the top. It was the best pie ever. Your recipe reminded me of it!

  2. Tracy says

    My mother made this every year for my daughter for her birthday, which is New Years Eve, so she made it on Christmas. My Mom passed away in April and my Dad Dec 7th, it will be a sad Holiday but I will be making this pie for my Daughter and in memory of her Granny. Thank you for posting and your site, Love your stories

    Tracy Tice

  3. Rusty Miller says

    My grandmother, Ruby Bradley Miller, used to make what she called a “Pink Cake”. She knew I loved it and it was a great treat. After she died i could not find it among her recipes. This is how I remember her making it:
    1 Box of Powdered sugar
    1 Powdered sugar box of flour (plain – add soda and baking powder)
    1 jar of Maraschino cherries, chopped, add juice to cake batter
    1 cup of milk
    1 cup chopped pecans\
    Mix together
    Bake @350 in greased & floured oblong pan
    I have tried to make it like hers, but it is not exactly the same. She worked in a garment factory and would always take her best friend, Miss Portis a piece !
    After I was grown and moved, I was taught Miss Portis’ great-niece piano, it really is a small world.
    Any suggestions on the cake? Please feel free

    • Barbara Miller says

      3 3/4 c. all-purpose flour
      3 c. sugar
      6 eggs
      1 1/2 c. Crisco
      3/4 c. milk
      1/2 bottle maraschino cherries (10 oz. bottle)
      1/2 bottle maraschino cherries (juice)
      1 tsp. vanilla

      Cream Crisco and sugar. Add eggs, one at a time, beating well, then add flour, milk, vanilla and cherry juice alternately. Do not mix cherries with mixer. Dice them in small pieces and stir with spoon. Bake at 300 degrees in tube pan for 1 1/2 hours.

      ICING:

      1 box powdered sugar
      3 oz. Philadelphia cream cheese – room temp
      1/2 stick butter – room temp
      1/2 bottled diced cherries
      1/2 bottle cherry juice
      1/2 c. pecans (chopped)

      mix all together

  4. Connie Ayers-Bryant says

    I also had this pie growing up but it was usually for our Memorial Day, 4th of July and Labor Day’s which were all spent at the creek on our cousins lake lot ! The cherry cream cheese pie was as much a part of our ritual as swimming in the creek was !! Those were the days !!! We never worried about copperheads…water moccasins … (we called ‘em ‘cottonmouths’) …. bacteria in the water…or wadin’ out over our heads!!! The worst thing we dealt with was swimming then getting out of the creek for dinner–we didnt call it lunch! (which was ALWAYS homemade chicken stew in a wash pot) !! We knew once we ate dinner, we weren’t allowed back in the creek to swim for at least 30 minutes (or you’ll get the bends my daddy would always say!! But having a big piece of this pie for dessert was worth not swimming till my daddy said we could go back in the creek !!! Needless to say, this pie brings back lots and lots of great family memories!!! I’m making one tonight to take to school for my co-workers tomorrow (cause we tell each other all the time “just keep swimming just keep swimming”) lol
    P.S. I sure hope your legs are healing and getting stronger every day gf !!

  5. Vicki says

    My step grandmother made each of the four grandchildren an easter cake one year. I will never forget it! One round layer cake cut in half tuned on sides together made the bunny body. Part of the second layer made the tail and part the head. With paper ears, green coconut grass, covered in white coconut icing, and jellybeans scattered around. She personally delivered each cake. She loved me, just like i was her own, and i have never forgotten.

  6. Ali says

    I too grew up having a very similar pie. Well I have lived in Australia for several years now and they do not have cherry pie filling in a can so I had to figure out how to make my own!
    1 jar of cherries already pitted in juice
    some corn flour/corn starch
    a bit of icing sugar /powdered sugar
    a dash of vanilla

    Pour cherries with juice into sauce pan
    add the icing sugar
    stir put on medium to high heat and stir constantly
    add corn flour
    continue to stir until cherry juice starts to thicken
    make sure you scrap the bottom of the pan as you are stirring and don’t let it burn
    Remove from heat an add vanilla – continue to stir until combined then pour over your pie and return to refridgerator. The cherries are tart but very nice with the cream cheese mixture.
    This was a super hit for morning tea at work!

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