One more pie recipe. This is easy, and rich, and scrumptious. It's been a staple at Thanksgiving and Christmas celebrations for years. It is lighter than cheesecake, which, though I enjoy, I can only eat a bite of. Cherry Cream Pie, on the other hand, I can devour piece by piece. I know this piece of pie looks a little bit, well, droopy, but that's because we couldn't wait for it to finish setting up before cutting into it!
Cherry Cream Pie
Stir Together until thick:
1 cup sweetened condensed milk
1/3 cup lemon juice
1 cup whipping cream
Fold into milk and juice mixture. Pile into baked pie shell.
1 can cherry pie filling mixed with
1/2 teaspoon almond extract
Chill until set and serve with extra whipped cream if wanted.
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Come join Love the Pie with TidyMom sponsored by Cherokee USA, Le Creuset, Wilton, Bags by Bloom, Harvard Common Press and Pillsbury