This is another one of those recipes my mom cut out and saved, but I don’t think she ever made.
Too bad, because this is a keeper!
And gluten-free, because of the shortbread I used for the crust, so, bonus!
It is also wicked simple to put together and, if you skip the g-f shortbread and go for store bought graham cracker crust, is also no bake!
•10.6 oz shortbread cookies
•1 tbsp sugar
•6 tbsp unsalted butter, melted
•2 (8 oz) pkgs cream cheese, softened
•1 (10 oz) can sweetened condensed milk
•1/3 cup lemon juice
•2 tsp vanilla
•1/8 tsp black pepper
•1 (14-1/2 oz) can cherry pie filling
Note: I read an article a while back where they rated canned cherry pie filling, and, who knew? Target’s Market Pantry brand came out on top!
If you decide to make your own crust, heat your oven to 350º and add the cookies to a gallon sized zipper bag.
Close the bag and, using a rolling pin or wine bottle, crush the crumbs.
Transfer to a bowl, stir in the sugar with a fork, then stir in the melted butter, until it looks like wet sand.
Pat into a nine inch pie plate.
I prefer this crust baked in a hot 350º oven for eight minutes, then allowed to cool; but, you can use it as is without baking, just chill in the fridge for an hour before filling.
Once your crust in made and chilled, make the filling by combining the cream cheese, condensed milk, lemon juice, vanilla, and black pepper in a mixing bowl until nicely blended.
Pour the cheese filling into the pie crust, then cover and stash in the fridge for at least two hours before serving.
When ready to serve, pour the cherry pie filling over the top.
How easy is that?