Family Secrets: Cherry Cheese Pie

Life is uncertain, eat dessert first.

If you want a pie with no leftovers – I’m serious, a pie that will last no more than 6 hours – you have to try this Cherry Cheese Pie. This pie is made for almost every special occasion in our family. Fourth of July, Thanksgiving, a random Tuesday…

There was a story growing up that my mom would always tell; When my grandparents were young and broke, they splurged on ingredients to make this pie. My grandmother made it while my grandfather was at work and thought, “I’ll just eat a sliver.” Then she had another sliver. And another until half the pie was gone. She was so embarrassed that she had eaten half of the pie that she ate the rest and threw away the evidence. Once my grandfather got home, she acted as if she had no idea what he was talking about and that they had never bought the ingredients. (Today we would call this ✨gaslighting✨) My grandfather still complained about this up until his passing this summer.

Cherry Cheese Pie

1 package of cream cheese
1 can of condensed milk
1 tsp vanilla extract
1 tsp lemon juice
1 can of cherry pie filling

Graham Cracker Crust
(Or use a pre-made graham cracker crust)

1 3/4 C crushed graham crackers
1/3 C melted butter
1/4 C sugar

In a medium bowl, beat softened cream cheese until light and fluffy. Add condensed milk and blend thoroughly. Stir in lemon juice and vanilla extract. Pour into graham cracker crust and chill for at least 4 hours, preferably overnight. Top with cherry pie filling and serve.

Thanks for reading, sweeties! 🍎