Thanksgiving is the holiday for food and being a part of a southern family (home to Tennessee and Georgia), I’d say we know exactly how to do some southern cooking. A few years ago I made the mistake of actually trying a few of the desserts we have. This means that now I eat way too many sweets in a weeks time period. If I had just gone on eating the delicious normal food I wouldn’t of known the desserts were good and therefore I wouldn’t feel so huge afterwards. My favorite dessert we have is Cream Cheese Pie. It’s delicious! Other people have different favorites, the most common being ambrosia or caramel or chocolate pie, but I can assure you this one is worth tasting. Recently I even took over the job of making it every year, not that it’s a hard task. Anyway, the point of bringing up this specific pie is that I want to share the recipe with those that don’t know it. Enjoy!
Cream Cheese Pie
• 1 (8 ounce) package cream cheese, at room temperature
• 1 (14 ounce) can sweetened condensed milk
• 1/2 cup lemon juice
• 1 teaspoon vanilla extract
• 1 (9-inch) graham cracker crust
• 1 (21-ounce) can cherry pie filling, chilled
In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.
Top the pie with the pie filling just before serving.
For those of you that aren’t cherry fans, you don’t have to put that on top, although I do recommend it! Some of my family likes to add pecans to their piece too, it’s all a matter of preference.
Have a great Thanksgiving Holiday and enjoy your special family recipes and traditions. Let me know if there are any good ones you’re willing to share!