Cherry Cream Cheese Pie

This dessert is a Hogge favorite for birthdays and all holidays.

Cherry Cream Cheese Pie

Makes one 9" pie

1 graham cracker crust (recipe follows)
1 package (8oz) cream cheese, softened
1 can sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla extract
1 can cherry pie filling

Beat cream cheese until fluffy. Add sweetened condensed milk and mix thoroughly, scraping sides of bowl often. Add lemon juice and vanilla extract. Stir until combined. Pour into prepared pie crust. Chill for several hours before topping with cherry pie filling.


Graham Cracker Crust
1 1/2 cups (about 20 squares) graham cracker crumbs
1/3 c. melted butter
3 Tbs sugar

Preheat over to 350 degrees. Place butter in a glass pie plate. Microwave butter until melted. Swirl butter in pie place to coat bottom and sides. (If using a metal pie plate, melt butter, then pour into pie plate.)

Place graham crackers in large zip-lock bag. Squeeze air out and close. Use a rolling pin to crush crackers. . . or crush crackers in food processor. Put crumbs in pie plate with melted butter. Add sugar. Stir with fork to combine. Press crumbs evenly across bottom and up sides of pie plate. A soup spoon is helpful when smoothing crumbs.

Bake at 350 degrees for 10 minutes. Let cool completely before filling.