This is a sweet creamy pie with a cherry topping. Very easy and very good! You'll be glad you tried it!

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, beat cream cheese until fluffy. Beat in milk until smooth. Stir in lemon juice and vanilla, then pour whole mixture into graham cracker crust.

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  • Cover and refrigerate for 3 hours, or until set. Top with desired amount of pie filling before serving. Refrigerate leftovers.

Nutrition Facts

492 calories; 21.5 g total fat; 47 mg cholesterol; 329 mg sodium. 68.7 g carbohydrates; 7.6 g protein; Full Nutrition

Reviews (63)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/26/2006
I'm giving it a 4 star because it is easy and after 36 hours it did have a nice firm creamy consistency... a bit too much lemon flavoring for me the batter was still very loose and puddding-like even after 18 hours of refrigeration...good thing I had made this 2 days before it was eaten. This is the exact same recipe as a few others on this site..(cherry cheese pie for one) and I had read a review for one of them that suggested decreasing the lemon and increasing the cream cheese. If I ever make this recipe again that's what I'll do..4 oz more cream cheese and use only 1/4 cup of lemon juice. Read More
(45)

Most helpful critical review

Rating: 1 stars
12/08/2010
didnt look good didnt taste good at all...just my opinion though. Read More
(3)
84 Ratings
  • 5 star values: 63
  • 4 star values: 12
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
11/26/2006
I'm giving it a 4 star because it is easy and after 36 hours it did have a nice firm creamy consistency... a bit too much lemon flavoring for me the batter was still very loose and puddding-like even after 18 hours of refrigeration...good thing I had made this 2 days before it was eaten. This is the exact same recipe as a few others on this site..(cherry cheese pie for one) and I had read a review for one of them that suggested decreasing the lemon and increasing the cream cheese. If I ever make this recipe again that's what I'll do..4 oz more cream cheese and use only 1/4 cup of lemon juice. Read More
(45)
Rating: 4 stars
11/26/2006
I'm giving it a 4 star because it is easy and after 36 hours it did have a nice firm creamy consistency... a bit too much lemon flavoring for me the batter was still very loose and puddding-like even after 18 hours of refrigeration...good thing I had made this 2 days before it was eaten. This is the exact same recipe as a few others on this site..(cherry cheese pie for one) and I had read a review for one of them that suggested decreasing the lemon and increasing the cream cheese. If I ever make this recipe again that's what I'll do..4 oz more cream cheese and use only 1/4 cup of lemon juice. Read More
(45)
Rating: 5 stars
10/12/2005
I've been making this pie for at least 30 years and it is always a hit. There are always requests for this pie on the holidays. I use one can of cherry pie filling for two pies and it is plenty. Leave about an inch wide strip around the outer edge of pie uncoverd with the cherries and it makes a very pretty presentation. Read More
(37)
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Rating: 4 stars
07/24/2012
My oldest son and I made this pie together. I made the graham cracker crust from scratch and we used reduced fat cream cheese in the filling. Though it looked pretty and set up perfectly, it wasn't a huge hit. My husband politely asked me not to make this pie again. It's not the recipe's fault, just a personal family preferance. Read More
(34)
Rating: 5 stars
11/30/2009
Setting Issue KNOX GELATIN...will correct problem. I've done this for years. Into your 1/3 cup fresh squeezed lemon juice mix in 2 tsp. of Knox (unflavored) Gelatin. Note Strain your juice or break the pulp. Let stand 1 minute before incorporating into cheese/milk mixture. No need to reduce lemon juice (if you think to much liquid) nor add more cream cheese. For me--adding more cheese cuts into the other flavors. If you reduce your lemon juice to half...use maybe 1/2 - 1 tsp of Knox. Either way let stand 1 minute before use. It will thicken (swell) but don't worry--use it. I prefer sweetened strawberries or frozen cherries mixed with sugar. I don't use cherry filling anymore. Never really cared for it but when I did use it I believed it aided in filling not setting like I would have liked. I also think that 'cherry goo' is too heavy (weight) & wet for a cream pie. For this reason I thought it made for a poor 'potluck' pie because after cutting it started looking unappetizing later. Mine was never 'runny' or 'soupy' but I always thought it could be bit firmer without sacrificing taste & texture. The recipe is good. Always has been but Knox WILL give a firm CREAMY clean slice of pie. TRUST me. As long as you don't use too much it will not be 'gelatinous' in texture but creamy. Yes I know it's pretty with the topping covering pie but try spooning over individual slices instead. This will prevent a 'sagging' pie. Firmer better looking...tasty. Now it's a potluck pie. Read More
(25)
Rating: 5 stars
02/04/2007
Delicious! Perfect for summer bbqs! I followed the recipe ingredients exactly but "toasted" the graham cracker crust slightly in the oven (5 minutes or so @ 350ish) to give the crust a little more stiffness so it doesn't soften as easily when the filling is added and sits overnight. I also have no issues with it chilling for only 3 hours. The texture is supposed to be creamy and smooth... not firm. The pie may fall apart when cutting it but that's to be expected from a pie like this. I highly recommend topping it with fresh sliced strawberries... that's our favorite and looks gorgeous too! Read More
(19)
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Rating: 5 stars
03/11/2009
I made this pie at least 20 times and it's wonderful. When I first started making the pie it would sometimes be SOUPY so here is the SOLUTION that has always worked well for me to make it set. USE 1 1/2 BRICKS OF CREAM CHEESE! It taste wonderful and sets beautifully. We won't be sorry if you follow my advise. Also with 1 1/2 bricks of cream cheese it's just so yummy! Read More
(10)
Rating: 5 stars
07/08/2007
Great recipe to make on hot days when you don't want to use the oven. Best to beat the cream cheese and condensed milk for a few minutes (3-5 minutes) to ensure creaminess. Also beat 3-5 minutes after adding lemon and vanilla. Top with favorite fruit topping or serve plain. Read More
(9)
Rating: 5 stars
12/30/2002
Family loved it easy to make and delicious! Took longer than three hours to set though. Took overnite but well worth it! Read More
(9)
Rating: 5 stars
06/03/2007
This is an old favorite a tried and true recipe of mine and my family. We used to call it 'Cherry-O-Cream Pie'. I would recommend getting the best possible gram cracker crust for this or make your own. But highly recommended easy fast and tastes great! Read More
(8)
Rating: 1 stars
12/08/2010
didnt look good didnt taste good at all...just my opinion though. Read More
(3)