Cherry Cream Pie

We have a pie-instead-of-cake for birthdays thing in my family. This is my brother’s favorite pie. Mother has been making this since 1974. He asks for it every year for his birthday and for Christmas. I’ve been told he gets in a bit of a playful snit if he’s expected to share (maybe we should always make two?) Happy Birthday lil bro’!!! -E

This year my son asked for this pie to be his birthday cake. It must be in our dessert DNA.

1 nine-inch* pie shell, already baked and cooled
1 can (14 oz) sweetened condensed milk, such as Eagle Brand
1/3 cup lemon juice from concentrate, such as Real Lemon brand (*Do not substitute or your pie will come out runny)
1 cup heavy whipping cream
1 teaspoon almond extract
1/4 cup chopped almonds (optional)
one 20 oz. can cherry pie filling

1. In a medium bowl, whisk together the condensed milk and lemon juice. Set aside.
2. In a stand mixer, beat the heavy cream with the almond extract until soft peaks form. Remove from the mixer stand and fold the condensed milk mixture into the whipped cream.
3. Sprinkle nuts in the bottom of the cooled pie shell. Add the whipped cream mixture to the pie shell. Chill for 3-4 hours until the pie filling firms up.
4. When filling is set, add the cherry filling on top and chill for several more hours.

*If you use an 8-inch frozen pie shell, you will have leftover cream and topping. We love to use it by filling small dessert shot cups with the extra cream and refrigerate. A perfect tea-time snack!

Recipe Variation: When I went to make this during COVID-19 and found I was out of Real Lemon, I substituted with Real Lime, and substituted cherry pie filling for strawberry Danish Dessert and left out the almond extract.

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© 2020, Blue Willow Kitchen

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