Makes 1 (9-inch) pie • Electric mixer
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk (I use Eagle)
1/3 cup lemon juice
1 store-bought 9-inch graham cracker crust or make your own (recipe for Easy Vanilla Wafer Piecrust below)
1 can (21 ounces) cherry pie filling, or your favorite fruit pie filling
1. In a large mixing bowl, with the electric mixer, beat the cream cheese until fluffy. Add the condensed milk and lemon juice, and beat until no lumps remain. Pour into the prepared piecrust and refrigerate for at least four hours. Overnight is best.
2. Top with the pie filling.
A Note from Miss Kay
Even the grandkids request Alan’s pie year-round, not just at Christmas! Yep, this man’s a keeper! Good looking, loves his wife and family, loves God, and cooks!