Cherry Cream Cheese Pie

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

My husband loved this pie.I liked it because it was so easy o make. Great taste.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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.

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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...

Flag

Flag This Review?

You must provide a reason for flagging this review.

Please provide the reason why you think this review is inappropriate.

• Submit

or Cancel

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!