Receta Cherry Cream Pie...
We're finally up and operational in the Christmas department...the trees are up, decorations regurgitated around the house and the outside lights are ON after a very dismal start! Traditionally, we have a "lighting ceremony" on Thanksgiving, after the feast. This year the mister, afraid of being banned from the feast, waited until AFTER dinner to tell me he had blown every fuse in every strand of lights...there would be no "lighting ceremony." I don't mind telling you that news hit me like a ton of reindeer droppings...no lighting ceremony?!? How could this be?!?! I pleaded and begged - crocodile tears welling up in my eyes...surely there would be lights?!? No, not even a flicker. They were dead as dead could be and then some. Friday morning the mister was up and at 'em early, he made two trips to the hardware store...promised we'd have our "ceremony" at 5:00...I waited until it was time then scurried out to the drive...being the only other person at home I stood there by myself...the mister did the count, the lights came on, and then, just as quickly went out! Saturday was a repeat performance...lights glowing bright and then nothing - total darkness. Finally he took them ALL down, purchased all new lights and then put them all up and while we still can't compete with the Griswald's, I'm sure Clark would be proud.
This was the mister's favorite pie from T-day...cream cheese, sweetened condensed milk mixed with cherry pie filling in a Nilla Wafer crust...the mister is a fool for cherry pie but he won't eat fresh cherries - crazy, no? This is a Paula Deen recipe but instead of holding the cherries to top the cream cheese mixture with, I blend them in, giving the pie a beautiful pink color!
- Cherry Cream Pie - Adapted from Paula Deen
- 1 (8 oz.) package cream cheese, at room temperature
- 1 (14 oz.) can sweetened condensed milk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 (21 oz.) can cherry pie filling, chilled
- 1 (9-inch) graham cracker crust or 1 9-inch Nilla Wafer crust, recipe below
In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla. Stir in the cherry pie filling and pour into the crust. Place the pie into the refrigerator for at least 2 hours or up to overnight, until well chilled and set.
Nilla Wafer Crust:
2 cups crushed Nilla Wafers*
1/4 cup melted butter
In a mixing bowl combine the crushed Nilla Wafers with melted butter. When all the crumbs are moistened, pour into a 9-inch pie tin and press around the bottom and edges until smooth.
I like to use the mini Nilla Wafers and after pushing the crust mixture into the pie tin, I press more mini-wafers into the crust...just more goodness!