This classic cherry cheese pie is super simple to make but there's a trick to making sure that it turns out just right. There are also some simple steps to take that are helpful when storing and serving this delicious pie.
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.
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).
Pour the condensed milk in the bowl and beat until thoroughly blended. Do not add in the lemon juice or vanilla extract yet.
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.