Tuesday, November 22, 2011

Cherry Cream Pie

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.  
Top with:
1 can cherry pie filling mixed with
1/2 teaspoon almond extract
Chill until set and serve with extra whipped cream if wanted.


*Note:  I've added a "Print" button at the bottom of each post.  If you want to print a recipe, or any part of a post, just click the button and you will have the option of printing from there or generating a PDF file.  You can check a box on the top right to remove the pictures.  If you only want part of a post, just float over what you want removed, it will turn yellow and say "click to delete".  Then you can print when you've got what you like.  It only takes a few seconds.  Love it!

Come join Love the Pie with TidyMom  sponsored by Cherokee USA, Le Creuset, Wilton, Bags by BloomHarvard Common Press and Pillsbury

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