Aunt Helen's Fancy Cherry Pie

While growing up with an extended family that always gathered at holidays and in between, I always looked forward to a "special" dessert prepared by my aunt. This pie makes such a lovely presentation and it was not until recently that I learned just how easy it is to make. Use it when you want to impress someone; It can complete a special occasion dinner in style. 

CRUST:

1 ¼ C Graham crackers

3 T Butter, melted

2 T Sugar

Combine with your hands until thoroughly mixed and press into 10” pie plate.

CREAM LAYER:

1    8 oz. Package cream cheese, softened

1 Can Eagle Brand Milk. (Sweetened, condensed milk)

⅓ C Lemon juice

1t Vanilla extract

Whip cream cheese in mixer until fluffy. Add Eagle Brand milk gradually until well blended. (Scrape down the sides of the mixing bowl several times during this process.) Blend in lemon juice and vanilla. Pour into pie crust and chill.

Top with 1 can of cherry pie filling.* (Get the bright red kind. It’s prettier.)

Whipped Cream:

8 oz. Heavy cream

2T sugar

Put mixing bowl and wire whisk in freezer until cold. Once chilled, pour the heavy cream in and turn the mixer up gradually so you don’t wear the cream. Add sugar and whip until the cream forms stiff peaks. Spread on top of the pie filling. (You can use store bought whipped cream.)

*Any pie filling will work. I make mine with blueberry pie filling because I grow the blueberries and make my own filling.