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Cherry Cream Cheese Pie: Recipe
|Softened cream cheese||8 Ounce (1 Package)|
|Sweetened condensed milk||15 Ounce (1 Can)|
|Fresh lemon juice||1⁄3 Cup (5.33 tbs)|
|Graham cracker crumbs/Baked 9 inch pie shell||1 Cup (16 tbs)|
|Cherry juice||1⁄2 Cup (8 tbs)|
|Red food coloring||3 Drop|
|Canned cherry pie filling||22 Ounce (1 Can Of 1 Pound And 6 Ounce, Sour Variety)|
Serving size: Complete recipe
Calories 3162 Calories from Fat 1034
% Daily Value*
Total Fat 117 g180.5%
Saturated Fat 67.3 g336.4%
Trans Fat 0 g
Cholesterol 394 mg131.3%
Sodium 1506.4 mg62.8%
Total Carbohydrates 484 g161.3%
Dietary Fiber 4.5 g18%
Sugars 281.3 g
Protein 51 g102.9%
Vitamin A 117.4% Vitamin C 3118.4%
Calcium 151.7% Iron 21.2%
*Based on a 2000 Calorie diet
Beat the cheese until fluffy and gradually stir in the milk, lemon juice, and vanilla.
Pour into the crust and chill 2-3 hours.
Blend the sugar and cornstarch.
Stir in the 1/2 cup juice of the canned cherries and cook until clear and thick, stirring constantly.
Add a little red food coloring to deepen the color, and stir in a cup of the pie filling.
Pour the cherry glaze on top of the cream filling in the pie shell and chill again before serving.