Momma's Cherry Cheese Pie with Cherry Glaze

by Diane Anderson Stimler


1 -  9" crumb crust OR 1/3 c. lemon juice
1 -  9" baked pastry shell, cooled 1 tsp. vanilla extract
1 -  8 oz. package cream cheese 1 -  15 oz. can cherry pie filling OR Cherry Glaze (see below)
1-1/3 c. (15 oz. can) sweetened condensed milk  

Let cream cheese stand at room temperature until softened; beat until fluffy. Gradually add sweetened condensed milk while stirring; stir until thoroughly mixed. Add lemon juice and vanilla; stir until well-mixed. Turn into prepared crust. Chill 2 to 3 hours in refrigerator (Do Not Freeze) before garnishing top of pie with cherry pie filling OR Cherry Glaze.

Cherry Glaze


1 c. (1/2 of a 1 lb. can) drained red tart or Queen Anne pitted cherries 2 tsp. cornstarch
2 T. sugar 1/2 c. cherry juice

Blend sugar and cornstarch; stir in cherry juice. Cook 'til thickened and clear, stirring constantly. Stir in a few drops of food coloring if desired. Add cherries. Cool; garnish top of chilled pie.


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Last modified: May 12, 2013
Copyright © 1998-2013 Rae Stimler Bordua. All rights reserved.

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