My son always wanted this pie for his 'birthday cake'. This pie was originally an unbaked pie but with raw eggs being iffy nowadays we now bake it. You can also use prepared graham cracker crusts or baked and cooled pastry shells instead of the vanilla wafer crusts, if you like.

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Recipe Summary

prep:
20 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 35 mins
Servings:
16
Yield:
2 - 9 inch pies
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, beat the eggs well.

  • In another bowl, mix together milk and lemon juice, and add to the eggs. Stir in pie cherries. Divide filling into crusts.

  • Place pies in the preheated oven and bake for 15 minutes. Remove from oven and chill for at least 2 hours.

Nutrition Facts

299 calories; protein 6.1g 12% DV; carbohydrates 40.7g 13% DV; fat 13.2g 20% DV; cholesterol 60.1mg 20% DV; sodium 190.7mg 8% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/06/2003
my husband loved this pie! only I live in Italy and can't found cans of cherry/apple/cranberry/whatever filling so I put some blueberries under syrup in the condensed milk. It was very good all the same. Read More
(6)

Most helpful critical review

Rating: 3 stars
08/29/2002
I was a little disappointed with the texture of the pie -- it was runny especially toward the center of the pie. I even baked it several minutes longer to try to firm up the pie but it would not become firmer. I brought it to a potluk and many people liked it a lot but to me the taste was a little too sweet (the taste of sweetened condensed milk was too obvious/strong). However this pie was very easy & quick to make. Read More
(7)
9 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
08/29/2002
I was a little disappointed with the texture of the pie -- it was runny especially toward the center of the pie. I even baked it several minutes longer to try to firm up the pie but it would not become firmer. I brought it to a potluk and many people liked it a lot but to me the taste was a little too sweet (the taste of sweetened condensed milk was too obvious/strong). However this pie was very easy & quick to make. Read More
(7)
Rating: 5 stars
02/05/2003
my husband loved this pie! only I live in Italy and can't found cans of cherry/apple/cranberry/whatever filling so I put some blueberries under syrup in the condensed milk. It was very good all the same. Read More
(6)
Rating: 2 stars
01/21/2012
While this pie is simple to make and uses ingredients I mostly have on had the taste leaves much to be desired. Even with addition of fruit all you taste is the sweetened condensed milk. I almost feel as though I am simply eating a solid form of it. It just isn't appealing. Read More
(3)
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Rating: 3 stars
07/12/2010
This pie is super easy but it is also crazy sweet (and I have a bad sweet tooth). If I make it again I'll save the cherry juice to thicken with cornstartch and swirl on top and I"ll increase the lemon juice. Read More
(1)
Rating: 4 stars
07/15/2003
i thought this pie was wonderful sweet and tart. I used fat free condenced milk. Read More
(1)
Rating: 4 stars
08/09/2011
My husband loved this pie and actually so did I. It was so simple to make and didnt cost alot for the ingredients. Read More
(1)
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Rating: 5 stars
07/12/2010
This was a HUGE hit the night I made it for the family and an even BIGGER HIT when I took it to the family barbeque for 4th of July. There was nearly a throwdown for the last piece!! The only thing I did in addition was to add some of the cherry juice (reducing a little of the lemon juice) to get a pink color and I chopped the cherries. I also used a regular pie crust which cut a little of the sweetness from the filling. Read More