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
Whip:
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




1 comment:

Mandy said...

Those look delicious. Would it be bad if I just ate the cream and not the cherries? :-)

Hope you guys had a great Thanksgiving. It was quiet here and fabulous. Sam had to give his first Sacrament talk the following Sunday (yesterday) so other than fretting over that, it went quite smoothly.

Related Posts Plugin for WordPress, Blogger...