Cherry/Blueberry Cream Cheese Pie

Debbie Quimby Recipe

By Debbie Quimby quimster

This is so popular when the family gets together that my sister doubles the recipe and makes it in a 9x13 inch dish instead of one pie crust. We serve it plain with the cherry and blueberry pie filling on the side. Oh boy...


Recipe Rating:
 2 Ratings
Serves:
8-20, depending on recipe size

Ingredients

1 pkg
cream cheese, softened (8 oz)
1 can(s)
sweetened condensed milk (14 oz)
1/3 c
lemon juice
1 tsp
vanilla extract
1 can(s)
cherry or blueberry pie filling (21 oz)
CRUST:
1 pkg
graham crackers, crushed (1-1/3 cup)
1/4 c
sugar
1 1/3 c
butter, melted

Directions

1
Beat cream cheese and sweetened condensed milk; stir in lemon juice and vanilla.
2
Pour into graham cracker crust and chill. Top with pie filling.
3
For pie crust: combine ingredients and blend with a fork. Press into 9" pie plate and either a) bake at 375 degrees for 8 minutes, then cool; or b) chill in refrigerator for 30 minutes for using.
4
You can use a prepared graham cracker crust but nothing tastes as good as making the crust yourself, especially if you're doubling the recipe and making it in a 9x13" dish.
  • Comments

  • 1-2 of 2
  • user
    Cin Straw's Kitchen NanatomyGrands - Feb 11, 2013
    I like the idea of serving the filling on the side....especially for those who have allergies to some fruits.
    I love the cherry, but am allergic to blueberries.
  • user
    Debbie Quimby quimster - Feb 11, 2013
    Honestly, at least half our crew won't take the time to spoon on any filling. They would eat this stuff right out of the dish if we'd let them. Of course, that would be uncivilized, lol.