Cherry Icebox Pie

1½ cups graham cracker crumbs

1 stick butter, melted

½ cup sugar, divided

1 (16-ounce) can cherries, drained Juice of two medium lemons

1 (14-ounce) can sweetened condensed milk

½ pint heavy cream

1 tablespoon powdered sugar

1 cup chopped pecans

In a medium bowl combine the graham cracker crumbs, butter, and ¼ cup of the sugar to make a crust. Press the ingredients into a 9-inch glass pie plate. In another bowl mix the cherries, lemon juice, and sweetened condensed milk. Add the remaining ¼ cup sugar to the mixture and blend well. In another bowl whip the cream as stiff as possible with a handheld electric mixer and blend in the powdered sugar. Fold the nuts into the whipped cream and stir into the cherry mixture. Pour into the piecrust, cover, and chill the pie overnight before serving.

Makes 8 servings