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 Bloom, Harvard Common Press and Pillsbury
