*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
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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.
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.
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.
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.
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!
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!
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.
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!