Cherry Cream Cheese Pie

Total Time:
3 hr 10 min
Prep:
10 min
Inactive:
3 hr

Yield:
6 to 8 servings
Level:
Easy

Ingredients
Directions

In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.

Top the pie with the pie filling just before serving.


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4.3 145
OMG..The best we ever had. item not reviewed by moderator and published
Very good recipe however, I like to put a sprinkling of cinnamon on the crust before adding the filling. Kinda kicks it up a notch or two. Also, the original recipe only calls for 1/3 cup of lemon juice. One of my favorites! item not reviewed by moderator and published
My favorite Christmas treat! My mom started making it in the 1960s and we have had one every year since! Sometimes now it doesn't set up now-days. Some ingredient in it must have changed and be hit or miss. item not reviewed by moderator and published
I LOVE this pie! It satisfies that craving for cheesecake, even though it isn't really cheesecake. My mother made this for us twice and it came out perfect. I've made it 3-4 times since without a problem. Now, I don't use fresh lemons - I just use the bottle of lemon juice in the fridge. I stick with the 1/2 cup, and I think next time I might go up a little more. Also, I leave the cream cheese out for 10-20mins before I make it, letting it soften and making it easier to mix. I also don't mix for 3-5mins - I mix for about 1-2mins. Leaving it set overnight does help too, but just be sure NOT to pour the cherries on top of the entire pie. I just take a slice and top with some and then wrap the can up and put it in the fridge. I found that covering the pie doesn't make a difference either. item not reviewed by moderator and published
I made this pie twice thinking it was me but the pie doesn't set well even overnight.....my children and husband said it was to lemony,,,i have to agree I could eat it a whole slice it was overwhelming item not reviewed by moderator and published
perfct ! only Paula Deen... item not reviewed by moderator and published
Be sure to use the best cream cheese you can buy...no, "less calorie" kind. It won't set up! My brother-in-law loves this pie. It's a pie...not cheese cake! Easy to make and delicious! item not reviewed by moderator and published
I lowered the lemon juice per other's suggestions to 1/3 cup. My pie set up nicely, topped with cherries, very tasty but yet not the best cheese cake I've ever had. Not quite sure what I didnt like about it...just was different. Probably won't make it again, we are eating it but it's a slow go. item not reviewed by moderator and published
it was good, but it didnt set up like it should have. i will use 1/3 cup of lemon juice next time. item not reviewed by moderator and published
Pie never set up! It tasted so good, but it was a soft mess. item not reviewed by moderator and published
I made this twice Once for Christmas, and again last night for New Years. Taste awesome! The difference is I used 1/3 cup lemon juice, and used 1 and 1/2 packs of cream cheese, Instead of store purchased graham cracker crust, I made my own graham cracker crust which really makes a big difference in taste and texture, topping used defrosted sweetened sliced strawberries drained. You can pour a little of the juice on top doesn't make difference. Pie set perfectly, and family fell in love. Will try crushed pineapples next time. item not reviewed by moderator and published
I loved it and so did my family. Thank You so much for sharing your recipes with me. Janet from Ormond Beach FL. item not reviewed by moderator and published
Incredible pie! My momma made this for me as a kid, and I've been loving it for close to 30 years! One alteration I make to it is that I use whipped cream cheese instead of the brick cream cheese. I find it gives it more texture. item not reviewed by moderator and published
Oh honey! This is awesome. Rich, creamy, sweet and zesty. Easy to prepare. item not reviewed by moderator and published
This recipe is from the Eagle Brand Condensed Milk can wrapper. I have been making this recipe since the early 90's. One of my favorite deserts. Can you say addictive? I use frozen strawberries drained instead of cherries. I like the taste better. Always a big hit!! OK, I'm reading all of these reviews stating the pie won't set. Use 1/3 cup of lemon juice. The original recipe calls for 1/3 cup. The 1/2 cup is too much. Don't cover the pie when you chill it . item not reviewed by moderator and published
Solved concern pie not setting. I followed SpencerN suggestion mixing cream cheese with condensed milk giving time to blend, added remaining ingredients taking time to well blend THEN......... desolved Knox UNflavored geletin in 1/8 cup hot water till beginning to set. Added geletin to pie mixture till well blended. Was well set in 3 hours. Pie was eaten over 3 days remaining set!! Yummy. Will make again. item not reviewed by moderator and published
This is primarily directed to "friedaq" but helpful to any one trying this awsome and easy pie. This sounds odd...but you MUST repeat MUST use either a plastic or glass bowl! If you you use a steel mixing bowl it will never ever ever set up! You also must put these ingredients in in the correct order..or it will never work. Cream cheese...sweetened condesed milk...mix well...fold in lemon juice w/ vanilla extrtact added to the lemon juice use a spatula. item not reviewed by moderator and published
I was COMPLETELY disdappointed in this recipe. I followed it to the letter and it did not set up. It was a gluey gooey mess and I wasted expensive ingredients. I chilled it overnight giving it plenty of time to set well. This is not the first time a recipe of yours has failed, Paula. Thumbs down! item not reviewed by moderator and published
Yes, it didn't set up quite the way I thought, will cut the lemon juice down, but it was SO good, it didn't matter. Especially not to my husband! Easy, yummy! item not reviewed by moderator and published
I made something like this and, with a cookie crust, it was took difficult to keep each slice neat. The regular dough crust would work better. Additionally, in order to avoid the appearance of too many short cuts, I would drain and fold into the batter a can of fruit, either cherries or blueberries, saving the liquid to make ice cream topping. item not reviewed by moderator and published
This was a good, easy dessert for when you're feeling like something sweet but don't want to spend hours making it. Not the best cream pie I've ever tasted though. I'll probably make it again just because it's so easy. item not reviewed by moderator and published
We can't get enough of this pie! My brother and I are visiting our parents and we've made my dad make it about 6 times in the last few weeks. lol. We like it plain with no cherries. The tartness is so yummy. It is a little soft but it's worth it. yum! item not reviewed by moderator and published
The taste is out of the world. But the pie never set. I made two for to bring to a Christmas Eve dinner, and the other for Christmas day. They both were in the refrigerator for more than 4 hours. (the second one over night They were runny and messy to cut, never gelled. Not going to make this combination again. item not reviewed by moderator and published
I grew up on this, and it's equally good with canned blueberry filling instead of the cherries. We have a large family so my mom used to make one of each so we could have a slice of both. This is an awesome recipe! item not reviewed by moderator and published
I first started making this pie in the 70s when I was a young cook with little ones toddling around my house. Nice to see this recipe again -- it's always a hit. item not reviewed by moderator and published
This is a very simple pie to make an is always a favorite. Wonderful! item not reviewed by moderator and published
There are several variations of this recipe, called "Cherries in the Snow," which can be found using your favorite internet search engine. They generally involve using Cool Wghip instead of condensed milk in the filling and angel food cake as a base, rather than a graham cracker crust. item not reviewed by moderator and published
My grandmother made these at every holiday gathering. We is 1 1/2 packages of cream cheese per pie. We ALWAYS make two pies, so we use 3 pkgs cream cheese, 1/2 cup lemon juice, no vanilla. I have done cherry (which is the family favorite but also blueberry, lemon and even pinapple. The crushed pinapple is to die for! Make sure you drain the pinapple well though! Super easy recipe and always a favorite. item not reviewed by moderator and published
I LOVE LOVE LOVE this recipe! I made it about 5xs, each time it turns out so yummy! I did lower the amount of lemon juice. I let it sit in the refrigerator for about 8 hours. The ending results is a nice firm and delicious cheesecake!!! item not reviewed by moderator and published
Great, my mom makes 2 every Thanksgiving and Christmas. It is a must in our house. item not reviewed by moderator and published
It was rich and creamy, but I found that after 4 1/2 hours in the fredge, it still wasn't set. I used low fat cream cheese, did that have something to do with not setting up? But even though it was not set it really tasted wonderful and my husband said he didn't care if it was set or not he wanted more. item not reviewed by moderator and published
Pie was runny because of amount of lemon juice,too tart otherwise a good recipe item not reviewed by moderator and published
Love this recipe. It has been in our family for years. Our recipe calls for 1/3 cup of lemon juice instead of 1/2. In addition to cherry pie filling we use blueberry, usually making one of each every holiday (one pie is not enough for our family! The two pies make a wonderful 4th of July dessert.... red, white and blue! Try it, you'll like it!! item not reviewed by moderator and published
I made this for a party and it was the biggest hit! I followed the directions and one thing that I did different is when I was done, I put it in the freezer for a couple of hours and then put on the toppings and it comes out great everytime. I make it for every party I go to now! Thanks Paula! item not reviewed by moderator and published
I thought this recipe was good but it's not new. i made it in the 70's and i got the recipe from a can label!!! item not reviewed by moderator and published
I have been making this recipe for over 25 years. I had it handed to be by my mom, etc...the recipe I use only calls for 1/3 cup of lemon juice NOT 1/2...1/2 is toooo much. Just adding 1/2 cup instead of the 1/3 makes the pie runny and does not set well...makes it too tart as well. So, I would suggest 1/3 cup of lemon juice and only 1 can of sweetened condensed milk (NOT 2). The rest of the recipe is as I would make it.... item not reviewed by moderator and published
I think this recipe is very tasty. It was easy to make and very delicious. I will make it again. It set up very well. If you follow the recipe it will not fail. item not reviewed by moderator and published
This was a very easy recipe that tasted great! Will make it again, except next time I may try a different topping other than cherries. item not reviewed by moderator and published
Super easy to make! Everyone loved it! item not reviewed by moderator and published
This was terrible. I just threw it out. This is the 3rd recipe I have made from Paula and I will NOT attempt another. It is a waste of time and money. I LOVE her and LOVE watching her show but her recipes need to be tested and re-tested before she posts them for people to try. Sorry Paula... :( item not reviewed by moderator and published
I made this recipe yesterday morning. I read many of these reviews, so i was very careful to follow it exactly. Even down to the mixing time. It had 10 hours to chill, and when i cut it....liquid. It wasnt even as set as pudding is. I know how this pie is supposed to turn out, my mother always made it growing up. The taste is great, but i dont understand why it hasnt set. It seemed to be perfectly set until i tried to remove a piece. Very frustrating. Im going to give the 24 hour chill recommendation a-go, otherwise.....*shrug*. item not reviewed by moderator and published
Don't mistake this as a cheesecake; this is truly a cream cheese pie. This is not a no-bake cheesecake! I had no problems with the pie setting up. In fact, it was almost set before it even got to the fridge! I do agree with other reviewers, however, who have said that the lemon juice was a little too strong - I think it clashed with the cherry pie topping we used. I made the recipe exactly as written - even with real lemons. I noticed after serving, that everyone was scraping off the cherries, and instead were opting for Cool Whip on top instead. Next time, I will fold in dream whip to the pie, maybe 1:1. Perhaps just a few blueberries on top. Overall, however, I think this is a GREAT recipe that you could do ALOT with - and use as a base for MANY variations. I still vote five stars. :) item not reviewed by moderator and published
Another losing recipe Paula. The filling is SOUPY and has no body to it. item not reviewed by moderator and published
i been using this recipe for yrs, and one twist i added once everyone at thanksgiving dinner fought over it and that is to do chocolate pudding instead of the cherry pie filling try it its good item not reviewed by moderator and published
Very easy and delicious! It is now a family favorite. Thanks Paula. item not reviewed by moderator and published
I am not sure what "Marjoriesings" referred to regarding 2 cans of the sweetened condensed milk but I used one (1 can and it was PERFECT! Two cans would make it horribly too sweet and more than likely too "soupy". You wouldn't have the subtle flavor of the cream cheese, just sickening sweetened condensed milk. She should try just one (1 can and I think she will find it to be the right amount. I used 1/2 cup lemon juice as indicated on Paula's recipe and that too was just perfect. For all of you out there: try Paula's recipe as she wrote it..........you can't go wrong! 8 oz cream cheese - 1 can sweetened condensed milk - 1/2 cup fresh lemon juice. It is absolutely wonderful just as shown in her recipe. Actually, this recipe is scrumptious!! I used Blueberry Pie Filling (Comstock and it was a HUGE hit with my family. I can't wait to make it again. Yummmmm! item not reviewed by moderator and published
Don't know why, but it turned out runny! I'll not make again. item not reviewed by moderator and published
There is an error on this recipe. It calls for 1 (14 ounce can sweetened condensed milk, on the show Paula quotes 2 cans! I'm glad I followed the show's advice rather than the written recipe or it would have been pretty sour. It came out delicious! Thank you! item not reviewed by moderator and published
My Dear Mother~in~Law made this with a product called,'Dream Whip'. She made two Always!This is scrumptious! If Dream Whip is not in your Area, this Is the Perfect Twin. Thanks, Miss Paula! item not reviewed by moderator and published
My mom may she rest in peace, gave the recipe to my wife. When Mom made it it was firm an yummy, When the wife makes it it's loose/runny but yummy. What are we doing wrong? Can't ask MoM item not reviewed by moderator and published
I made this pie yesterday afternoon, except I used only 1/3 cup of lemon juice. It is delish! My husband really likes it too. item not reviewed by moderator and published
I love this recipe! The filling turn out wonderful and perfect thanks to those who suggested only using 1/4c of lemon juice. I also used a chocolate crust instead of a graham cracker crust. Topped with cherries, it did turn out perfect. Next time I make it, I will try it with strawberries instead of cherries! If I had 5 thumbs they would all be up! item not reviewed by moderator and published
It's easy and delicious. item not reviewed by moderator and published
The pie was creamy and easy to make, but had too much lemon for my taste. Unless you really love lemon, I would use half of what the recipe calls for. item not reviewed by moderator and published
I read all the reviews before I prepared this pie, I'am glad I did first I used less sugar as advised I also use about three tabespoon of cool whip as suggested .Man it was thick and lite and AWESOME. Please try this I believe this will be a winner in your home. item not reviewed by moderator and published
This is a recipe taken right out of a magazine. I made this years ago..... item not reviewed by moderator and published
The bad news first-I made this pie yesterday for a group and it was a disaster ... a messy, soupy disaster... but tasted great. I really liked the lemon flavor (1/3 cup is enough) but none of the other guests opted for this dessert. There were many others to select and I could not blame them for opting out of this pie... I left with the pie and for some reason I did not throw it away and was surprised to find (now for the good news) that today it looked great. So the directions that state 2 to 3 hours to firm up is wrong.. 24 hours is about right. item not reviewed by moderator and published
Love It!! Set up nicely- had no problems!! item not reviewed by moderator and published
I dont know what anyone did that did not have the filling set up. I used fat-free cream cheese, fat-free sweetened condensed milk, and bottled lemon juice. I have made this recipe several times and have never had the filling be runny. I even microwaved the block of cream cheese to soften it even more. I beat the cream cheese for about five minutes, scraping the bowl several times, then slowly poured the sweetened condensed milk in while slowly beating with the mixer. I stirred the lemon juice and vanilla on low speed until combined, then poured the filling into the crust. I had to use the spatula to smooth the top as the filling was already firming up. Tastes great! Yes, I licked the spatula off. item not reviewed by moderator and published
Just add a half to a full extra block of cream cheese, the pie will be fuller and will serve more slices. Half a cup lemon juice is too much, stick w/ 1/4 or 1/3cup. This recipe has been around for years, nothing original here. We even used to freeze it and eat it as a freezer treat when it didnt set up as expected or by the time we were ready to eat it. item not reviewed by moderator and published
After reading the reviews, we were excited to try this easy recipe. It came out tasting like sweetened plain yogurt in a crust with cherry pie filling on top. I followed the recipe exactly, maybe those who used less lemon juice had a better result. We still ate it, it wasn't inedible or anything like that, I just wont be making it again. item not reviewed by moderator and published
This Pie is great. The only thing we did different was use 1/4 cup lemon juice which made it PERFECT! item not reviewed by moderator and published
Sweet & simple - What else could you want? item not reviewed by moderator and published
I've used this recipe since I was a kid. There are a hundred ways to make it. On a few, but rare occasions, it wouldn't set. We found that if you use a deep dish pie pan & fold in a container of Cool Whip before pouring into the pie crust, you can be more certain that the pie will set. item not reviewed by moderator and published
i make this recipe every few months. my coworkers and family love it. i used bottle lemon juice one time and i think fresh lemon juice is better. simple, easy great recipe. item not reviewed by moderator and published
I followed the recipe to the "t" using neufchatel cream cheese. I called Kraft kitchens first to ask if the substitution would make a difference. They assured me it wouldn't but............. the pie did not firm up nicely. It tastes good and isn't completely soupy, but isn't nice and firm either. I too used 1/3 c. of lemon juice as I thought 1/2 cup was too much. I 'd like to make this again, but want nice firm results/ Help! item not reviewed by moderator and published
....as PIE! For those that keep comparing it to cheesecake, this is a pie. I originally found this recipe on the box of Philly cream cheese. Been making this pie for many years, perfect when I need a quick easy dessert that doesn't require cooking time. Also, make sure you're using the bricks and not the spreadable cream cheese. A neighbor made that mistake and her didn't set up. item not reviewed by moderator and published
The pie was so easy to make,it set well, i put strawberries on top and omg it was good. The pie left in one day. item not reviewed by moderator and published
I really do enjoy spending quality time cooking but equally I like quick and easy dishes. This pie was perfect! With a new hand mixer, my son and I put this together in about 10 minutes and were very proud of the results. We made it with cherries, just like the recipe says but I am looking forward to trying blueberries, perhaps adding some cinnamon. This has made it into my list of go to recipes! item not reviewed by moderator and published
I loved this pie when my Grandmother used to make it. She passed away over 12 years ago and that was the last I had seen of this pie. Ms. Paula, I was watching your show and you started throwing this pie together. It brought me to tears. This was the pie that my Grandmother used to make. Thank you so much for bringing back so many memories for me. And just want to add... my whole family loves you and your whole family. Thanks again for the beautiful memories. Keep up the good work and the funny shoes. From a family of adoring fans....... Jada M. and family item not reviewed by moderator and published
I have made this twice in like 3 days, one for me and one for a party. I wanted to try it with out the cherries and I thought it was a little too sweet. I add the cherries and it was awesome! It was super easy and taste delish!! The one thing I did different, was I used lemon juice out of a bottle, I did not have fresh lemons, it tasted the same. Thanks Paula for another successful recipe! item not reviewed by moderator and published
I have been cooking for over 35 years and have tried many, many recipes from Paula. They have all been successful, with the exception of this one. It did not set up. It was like thick milk. I followed all of the steps and used the correct ingredients. This should have been a simple dessert, but was a disaster. I had a feeling it would not work when seeing it on televiion, but decided to try it anyway as I get tired of baking real cheesecakes. They take so long. Next time, I will trust my instincts and stick with real cheesecake. item not reviewed by moderator and published
I LOVE ALL YOUR FOOD THIS ONE IS SO GOOD THANK YOU FOR THE RECIPE . HAVE YOU EVER MADE PECAN COBBLER. IF YOU HAVE IT I WORD LOVE TO HAVE THE RECIPE THANK YOU BRENDA item not reviewed by moderator and published
It's called a pie for a reason, not a cheesecake. It's a pie. Don't leave ingredients out. They are there for a reason. Be sure to use SWEETENED CONDENSED MILK not EVAPORATED MILK. I use 1/3 cup lemon juice in mine and I have never had it fail. Nor has my Mother , who made it 20 years before I did. item not reviewed by moderator and published
I am a good cook and I followed this recipe exactly, however even after 24 hours and some freezer time, I still could not get this cake to set. It's too watery and mushy, and not like cheesecake at all. I agree, the taste of the mush is great, but it's not a cake. item not reviewed by moderator and published
I love you Paula and all your recipes. this is the most delicious and simplest desert ever. my whole family loves it thanks Paula. item not reviewed by moderator and published
Such an easy recipe the ingredients combine for a "heavenly" taste that is truly hard to beat! item not reviewed by moderator and published
I have made this several times. The first time I used the 1/2 cup lemon juice & I thought it was to lemony (it was still good). I cut the lemon to 1/4 cup and I like it better. I have had no problems with it setting. It's actually creamy going in to the pan. I love Paula's receipes. item not reviewed by moderator and published
I followed the recipe exactly and even left in the fridge for 24 hours but it was still liquid when I tried to cut it. The only omission I made was leaving out the lemon juice, I didn't think it had anything to do with the pie setting and I didn't have any at the time but I think now that might have been the problem. I wish that would have been clear in the recipe because it was very disappointing to have to throw the whole thing out item not reviewed by moderator and published
I have to apologize that I did not try this particular version of the recipe. My mom used to make a similar pie, but with Jello--she would prepare cherry Jello and mix half in with the cream cheese and half in with the cherry topping. The cream cheese bottom would set up, then she would pour the cherry topping/Jello mixture onto that and refrigerate until set. I don't think my mom's version called for anything more than cream cheese and Jello. While reading the reviews, I wondered if it made a difference in the type of lemon juice used, ie, fresh lemon juice vs bottled lemon juice. Maybe those whose cream cheese didn't set used bottled, which may be more concentrated than fresh? I would like to try this particular recipe, but I think I will cut back on the lemon and make sure it's fresh. item not reviewed by moderator and published
I enjoyed this recipe when i was younger, very hard to find. Thank you for sharing Paula. Best Regards, Barbara Stokes Decker item not reviewed by moderator and published
This is one of my favorite classics from when I was a kid. My mom used to make these before she retired from the yearly Thanksgiving and Christmas cooking and handed it down to my sister. Now I make these and my son loves them just as much as I do. item not reviewed by moderator and published
I made this twice already after watching Paula Deen make this on her show and I looked at other people's reviews. I used 1/4 cup of lemon juice instead and I didn't need to add the cherry topping. It was eaten up plain as it is and didn't last in the refridgerator item not reviewed by moderator and published
Very easy to make made it for a party was gone before i could put the dish down loved it but i substituted cherries for strawberries instead not that big of a cherry fan but was fantastic any way THANKS PAULA DEEN LOVE YOUR RECIPIES ! ! ! ! item not reviewed by moderator and published
This was great! Used fat free cream cheese and fat free milk, so this is guilt free. I can't wait to try other pie flavors! I did use a little less lemon juice though. Felt it might be too lemony. Glad I held off. This is a must try - you will never be without an easy quick dessert again! item not reviewed by moderator and published
Made this pie for Easter and it was super easy and tasty! I added fresh strawberries. What a quick and fun treat! item not reviewed by moderator and published
THis is the easiest, yummiest, quickest pic I have ever made. It was absolutly wonderful. I Dont know what the other reviews were about when they said that the pie did not set. It set perfectly. I love it and I will make it again very soon. AWESOME PAULA!!! item not reviewed by moderator and published
I made this about 30 min ago, and I am kind of shocked to read the other reviews. I had to make my own condensed milk because I was out, and it is still setting fine. Like somenoe else it was so thick when I put it into the pie shell I had to spread it. I gave my hubby a spoon full and he was like WOW that taste good. The only thing I did different was make my own sweet milk. The rest I did exactly the same. After it is in the refrig 2 hours I plan on doing a sour cream/sugar topping and adding the can cherries. I just can't imagin it not setting for others. It's so thick even before you put it in the shell. hummm. Connie Perry http://www.dollarstitch.com item not reviewed by moderator and published
When in doubt as to whether or not something will set, take 1/2 teaspoon unflavored gelatin (Knox) and add 1 tablespoons of water. Stir together until the mixture is clear. Add with the lemon juice. I did this with the pie and it came out perfectly! Btw, this also works for the whipped cream you put on cakes. Just make sure that you add it before mixing the cream. I've done this for LOTS of summer birthday cakes and they've held up well, despite the East Coast humidity. Good luck, y'all! item not reviewed by moderator and published
I would love to know why some of our efforts set and other didn't. Mine did not and I definitely used full fat cream cheese and condensed milk..not evaporated. I may not have beaten the mixture for a full 5 minutes..that is the only thing I did not according to recipe. Because of the mixed results, I let the pie sit in the fridge for over 24 hours. It looked set but by the time I put the pie filling on top and served it, you could drink it. The taste was lovely though. item not reviewed by moderator and published
This pie is so easy to make and taste's great. I use 1/3 cup of lemon juice instead of the 1/2 of cup and it sets perfect for me. I interchange the toppings too like strawberry and blueberry instead of the cherry. It makes it seem like a different pie. item not reviewed by moderator and published
My husband loved this pie.I liked it because it was so easy o make. Great taste. item not reviewed by moderator and published
I used to make this all the time until I lost the recipe. I am so glad to find it again. I had no problem with it setting. It was already doing so by the time I was putting it into the crust. Sorry for those who could not get it right it is so good. item not reviewed by moderator and published
the pie had too much of a lemony taste for me which I was not expecting since the name lemon is not in the title of the dessert. My son liked it but I am not a great fan of the lemon taste. item not reviewed by moderator and published
Finally, another great and simple recipe for a fabulous dessert! I love this recipe, so easy to make and the taste just takes me back to childhood. yummmmm. item not reviewed by moderator and published
I really don't understand all the problems people are having with the recipe not firming up or being "liquidy"...I've made this for years, never had a problem with it. I use the exact ammounts recommended in the recipe, even the full 1/2 cup of lemon juice..in fact, I doubled the recipe because I made two pies for thanksgiving, so I used a full cup of lemon juice, and two cans of sweetened condensed milk, and mine, like some one else mentioned, was firming up as I was spooning it into the crusts. I had to smooth out the top, in fact, because it was thick. I did beat the cream cheese for the full 5 minutes, and stirred in the lemon juice and vanilla... Are people trying to use reduced fat cheese, maybe? or Neufchatel instead of Cream cheese? It is possible, too, that some are confusing Evaporated Milk for the sweentened condensed milk. Evaporated would definitely be much more liquidy, so maybe that is the problem. The only other explanation I can think of is one of semantics...maybe those who are complaining of the lack of firmness were expecting a very firm BAKED cheesecake-like firmness, or something like an actual cake, and so what I woudl call firm for this type of pie, they might call soft. (shrug)... item not reviewed by moderator and published
I am a stay home mom of four. I don't always have time for a big production for dinner, especially when it comes to dessert! But this pie has that "big production" taste, with the ease of instant pudding. We just love this little gem! item not reviewed by moderator and published
This simple pie is just wonderful and so easy to make. I only used 1/3 cup lemon juice. I took it to a bbq and everyone loved it. It's so pretty and tastes even better than it looks. Great summer pie for parties. item not reviewed by moderator and published
My mom used to make this pie for me every year for Christmas and Thanksgiving! She never wrote down the ingredients because she had them memorized. I am so glad I found it! It is the same except mom used pastry crust she made from scratch....much better than graham cracker crust in my opinion. That is the only thing wrong with this recipe...other than that it is great! item not reviewed by moderator and published
When I was a little girl I used to make this with my mom all the time. It's also great with blueberry pie filling on top or strawberry. item not reviewed by moderator and published
I have made this pie for years ever since I saw the recipe on a can or cream cheese package. I have NEVER had a problem with it not setting correctly. I think this recipe is awesome. Not sure if it was Paula Deen's tho, don't think she was around when I first started making it. ITS SO EASY!!! item not reviewed by moderator and published
This is really not a cheesecake, call it "pseudo" cheesecake, so don't expect it to be like a NY Cheesecake, which is awesome in its own right. item not reviewed by moderator and published
You're doing something wrong, been making this for years and never had a problem.... item not reviewed by moderator and published

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