Cheery-O Cheese Pie
Makes 1 9-inch pie
Crust
1 baked 9-inch pastry shell, cooled
Or
9-inch crumb crust (I use this)
Basic Filling:
1 (8oz) package cream cheese, softened
1 can Sweetened Condensed Milk
½ cup bottled lemon juice
1 teaspoon vanilla extract
Cherry Glaze:
1 (1-lb 5-oz) can cherry pie-filling, chilled (you can use other flavors)
Or
1 (1-lb) can sour pitted cherries
¼ cup sugar
1 tablespoon cornstarch
In a medium bowl, beat softened cream cheese until light and fluffy. Gradually stir in sweetened condensed milk until thoroughly blended. Stir in lemon juice and vanilla. Turn into crust. Refrigerate 2 to 3 hours. Garnish top of pie with chilled cherry pie-filling OR cherry glaze.
To make glaze instead of canned pie filling:
Drain cherries reserving juice. In small saucepan, combine sugar and cornstarch; stir in juice. Cook over low heat; stir constantly until thickened and clear. Add a few drops of red food coloring. Add cherries. Cool. Spread over the tip of chilled pie.
_________________
