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No Baking or Cooking for Pie

February 12, 1987

Talk about quick and easy. Not a bit of cooking or baking is required for Cherry-Cheese Pie.

The creamy dessert base thickens instantly with the addition of lemon juice. Cream cheese gives more body, resulting in a filling that's light and delicate, but still firm enough to support the heart-shaped cherry garnish.

CHERRY-CHEESE PIE

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can sweetened condensed milk

1/3 cup bottled lemon juice

1 teaspoon vanilla

1 (9-inch) graham cracker crumb crust

Canned cherry pie filling, chilled

Beat cream cheese in medium bowl until light and fluffy. Add sweetened condensed milk and blend thoroughly. Stir in lemon juice and vanilla. Pour into crust and chill 3 hours.

Outline heart shape on surface of pie with wood pick. Arrange pie filling within lines of heart. Chill. Makes 6 to 8 servings.

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