November 20, 2017

Cream Cheese Pie

Since it was requested from my last post (okay, it wasn't actually requested, but Suburban Correspondent was curious...) today I will tell you how to make a cream cheese pie.

This pie (or more specifically three of these pies) has been a staple for Thanksgiving since I was a child.  And you should realize this does not technically fall under the term "Baking."  Instead it falls under the term "Mixing Up a Few Things and it Works."

You should also realize, my mom was not a baker - so it's no wonder this was a Thanksgiving and Christmas staple.  Generally, we had chocolate, cherry and blueberry.  Occasionally, a lemon one would sneak in.

I have found this recipe which claims to make one pie.  The directions I have make enough for three and I figured I would spare you the drama of trying to make only one from that - of which I have consistently failed.  I'll probably use that recipe this year instead.

Without further ado - you will need:

1 9-in graham cracker crust
1 8 oz package of cream cheese
1 14 oz can of sweetened condensed milk
1 tsp of vanilla
1/3 cup of lemon juice
filling of choice (as stated earlier, usually chocolate pudding, cherry or blueberry pie filling)

Beat cream cheese until fluffy.  Gradually beat in condensed milk until smooth.  Stir in lemon juice and vanilla.  Pour into piecrust; top with filling.  Chill until set (I usually make these a day ahead and that seems to be okay).

As I said, "baking" it's not - but it IS easy, quick and delicious.  And obviously, a favorite of Man-Child's.


  1. I think I've done this for 4th of July and instead of the filling I decorated the top with strawberries and blueberries to look like a flag. I haven't made it in years. I might whip up several with a gluten free graham cracker base plus a filling and enjoy my long lost favorite past time of basking in a yummy dessert!

  2. Nice and easy ... I'm not a baker, but I think even I can do this!