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Most of my fondest memories of childhood involve food. Ha! The smell of onions cooking in the kitchen reminds me of my Momma, Gloria. Always. Growing up, she was always cooking for people. Hands down, the best cook ever, that is my Momma. She made this pie often for us. It was one of our favorite sweet treats.
GLORY JEAN’S CHERRY LEMON CHEESE PIE
It’s a very simple recipe. 8 oz of cream cheese, room temp, 1 , 14 oz can of sweetened condensed milk, 1 teaspoon of vanilla and 1/3 cup of lemon juice. We top it with canned cherry pie filling because it’s yummy quick and easy. I make a simple graham cracker crust that is 1 1/2 cups crushed graham crackers, 1/2 cup sugar and 5 tablespoons melted butter. Press the graham cracker crumbs into your pan. Here I am making mini pies in muffin liners but you can do it in a pie tin or 8×11 casserole dish. Cook the crusts for 7 minutes at 375 degrees and allow to completely cool.
Mix the cream cheese until light and fluffy. Add in the sweetened condensed milk and vanilla and blend well. Lastly add in the lemon juice and mix until combined. Pour into prepared pans or liners and let set up in the refrigerator for at least 3 hours. Top with cherry pie filling and Enjoy!
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- 8 oz Cream Cheese
- 14 oz can Sweetened Condensed Milk
- 1 tsp Vanilla
- 1/3 cup Lemon Juice
- 1 and 1/2 cups Graham Cracker crumbs
- 1/2 cup Sugar
- 5 tablespoons, melted Butter
- 1/2 can Cherry Pie Filling
Prep time:
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Yield:
8
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