Grandma Holmes's Cherry Cream Cheese Pie

Mom usually has her grandkids over to her house on Saturday for dinner. In the summer, it is the best because we spend most of the time outside. This past Saturday, I brought this Cherry Cream Cheese pie. It was a hit. Even Delilah, who had spent a half hour declaring that she did not want any pie, gave in and enjoyed this pie. 

I found this recipe in Grandma Holmes's recipe book. MDS does not remember it, but that is no reason not to make it. One great thing about this recipe is that it does not require the use of an oven, which is perfect during a hot summer day. While the pie takes no time at all to make, it does require refrigeration at various steps along the way. Also, it should not be left out too long because it tends to get too soft.

For this pie, you could use any type of crust. I chose to go with a no-bake graham cracker crust. Making a graham cracker crust is so easy, resist the urge to buy the pre-made one at the store, and just make it yourself. Another short cut would be to use a canned glaze, but avoid this short cut because making a glaze with fresh cherries is so much better. The recipe itself called for one cup of cherries, but I used 2 cups of cherries.

Cherry Cream Cheese Pie 

• 1 1/2 cup graham cracker crumbs
• 1/4 cup sugar
• 1/3 cup butter
• 8 oz. cream cheese
• 15 oz. can sweetened condensed milk
• 1/3 cup lemon juice
• 1 tsp. vanilla
• 1/2 cup cherry juice
• 2 tablespoons sugar
• 2 teaspoons corn starch
• 1-2 cups pitted cherries

Make the crust: In a bowl, mix the graham cracker crumbs and 1/4 cup of sugar together. Blend in the butter. Press into the bottom and sides of a 9-inch ungreased pie pan. Refrigerate for at least 30 minutes before filling.

Meanwhile, make the filling: Soften the cream cheese to room temperature and whip until fluffy. Gradually add in the sweetened condensed milk while continue beating until well mixed. Add in the lemon juice and vanilla. Pour into the crust. Refrigerate for at least three hours.

Make the cherry glaze: In a saucepan, blend cherry juice, 2 tablespoons sugar, and cornstarch. Cook, while stirring constantly, until thickened. Add the cherries. 

Spread the cherry glaze on the pie. Refrigerate until ready to serve. Enjoy!