T
he countdown to Thanksgiving has begun and there is little time left for pie baking. I am sharing our quickest pie in the recipe box. This pie is so delicious that your friends and family will never know what little effort went into its preparation. It is beautiful on the table and a sure crowd-pleaser. Most no-bake cheesecakes involve cool whip…well those are two four-letter words that are not allowed in my kitchen. This cherry cheese pie combines cream cheese and sweetened condensed milk for a silky smooth texture. I like to add vanilla bean paste instead of vanilla extract to this recipe. The vanilla bean seeds give an elegant look to the pie filling…people will think this dessert is not as simple as it truthfully is!
Ingredients:
1 recipe graham cracker crust (Click Here)
16 oz cream cheese at room temperature
14 oz sweetened condensed milk
1/4 cup fresh lemon juice
1 tsp. salt
2 tsp. vanilla bean paste
21 oz can cherry pie filling
Instructions:
1. Prepare graham cracker crust and set aside.
2. Cream room temperature cream cheese until perfectly smooth. It is very important to make sure there are no lumps remaining in even the beater or bowl.
3. Add sweetened condensed milk and beat until smooth.
4. Add fresh lemon juice, salt, and vanilla bean paste. Mix until well incorporated.
5. Pour into prepared pie shell and refrigerate for at least 3 hours.
6. Spread cherry pie filling on top of pie before serving.
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