1/4cupplus 3 tablespoons reconstituted lemon juice (from a bottle)
1pre-made graham cracker crumb crust9 inch
1can (21 ounces) cherry pie filling
For the Cherry Pie Filling:
Transfer the cherry pie filling from the can into a serving bowl that has a lid (or a serving bowl with plastic wrap over it)*. Chill in the refrigerator at least 2 hours before adding it to the top of the pie). * using a serving dish is recommended because it's nice to offer guests the option of either topping their piece of cheese pie with the filling or eating it plain.
For the Pre-Made Pie Crust:
There should be a label that is lightly glued to the plastic lid that is covering the pre-made graham cracker crust. Carefully peel the label off. Wash and dry the plastic lid and set the lid aside (it will be turned upside down and used as a convenient lid to cover the cheese pie).
Open up the foil edges around the pan that the graham cracker crust is in. Set aside (after the pie filling is in the pan, the lid is put on and those foil edges are pinched to secure the lid).
For the Pie Filling:
In a large bowl, add the cream cheese and beat with a mixer until light and fluffy. Do not add in the condensed milk, lemon juice or vanilla extract yet.
Pour the condensed milk in the bowl and beat until thoroughly blended. Do not add in the lemon juice or vanilla extract yet.
Stir in the lemon juice and the vanilla extract.
Pour the cream cheese mixture into the graham cracker crust.
Turn the plastic lid (that was originally on the pre-made pie crust) over, opposite of the way that it was originally on the crust pan, and set it over the cheese pie (the edges of the plastic lid should set within the opened edges of the foil crust pan).
Close the foil edges over the plastic lid (so that the lid is secure and wont slide off of the pie pan).
Chill in the refrigerator for at least 2 hours before serving.
Once chilled and just before serving, cut each piece of the pie that will be served and set them on the serving plates.
Top each piece with the chilled cherry pie filling.
Recipe adapted from “Easy Cherry Pie” by Borden Inc. “They’ll Love It!” recipe cookbook booklet, 1976.
Making this pie in advance so it has plenty of time to chill (set) in the refrigerator should give the cheese pie filling a nice consistency.
When adding the ingredients to the mixing bowl, make sure to follow the directions. The cheese pie filling will not set properly if all of the ingredients are adding to the mixing bowl at the same time.
Use the plastic lid from the pre-made pie crust to cover the cheese pie after it's made.
An option is serve the cherry pie topping on the side when serving the pie (rather than adding it to the top of the entire pie). This gives guests and option to top their piece of pie with the cherries or not.
Transfer the cherry pie topping from the can to a pretty serving dish with a lid (or covered with plastic wrap) and chill at least 2 hours. Then all you have to do when serving it on the side is remove the lid and add a spoon for your guests.
Other varieties of pie filling can be used for toppings instead of, or in addition to the cherry pie filling topping. Also, fresh berries would made a nice topping too.