These lobster tails are butter-poached and cooked sous vide, which yields wonderful results. For a special meal or Valentine’s Day, this is a delectable feast.
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 8 |
| Yield: | 1 9-inch pie |
Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 1 (8 ounce) package cream cheese
- ⅓ cup lemon juice
- 1 (9 inch) prepared graham cracker crust
- 2 cups cherry pie filling
Instructions
- Cream together condensed milk and cream cheese in a mixing bowl until smooth. Add lemon juice and blend well.
- Pour cream cheese mixture into graham cracker crust, then top with cherry pie filling.
- Chill in the refrigerator for 2 hours before serving.
Nutrition Facts
| Calories | 483 kcal |
| Carbohydrate | 67 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 8 g |
| Saturated Fat | 10 g |
| Sodium | 328 mg |
| Sugars | 38 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
The only thing I did differently was add a touch of vanilla extract. It is so easy to make. I’ll definitely be making it again. Thank you for the great recipe
I have made this for years. My recipe calls for 1/2 tsp of vanilla. Its the only recipe I use. Love it.
it was runny but tasted good
I love this. My Husband’s favorite cherry pie & my Moms. They both ask for me to make it for them. I like to add a little more lemon juice & vanilla
I have made this but I changed the recipe. You can use one package of cream cheese if you use a cup of whipped cream instead of the sweetened condensed milk. So it’s 1 package of cream cheese, 1/3 cup of sugar and a teaspoon of vanilla mixed until smooth then add a cup of whipped cream. You can use cool whip or I make my own with heavy whipping cream, beat about 5 minutes until stiff then add in a tablespoon of powdered sugar or regular sugar and a half teaspoon of vanilla, finish beating that in and add it to the cream cheese mixture and beat it for a couple of minutes. It will be smooth but it will fill up your 9 inch Graham cracker pie crust all the way to the top so you barely have room for the cherry pie filling but you will have room to top it off. Then refrigerate it for a few hours. I sometimes chill it overnight if there is time. It will get firmer. I think it’s better with the whipped cream than the condensed milk and fuller. I don’t add the lemon juice but if I did, only a tablespoon maybe two, would taste yummy! Just the liquid would make it not as stiff.
I love it, hubby loves it, family loves it, auxiliary loves it, church loves it, …I simply can’t stop making it because everyone keeps asking for it!! Just make sure you get the best quality ingredients…off brands aren’t the best for this recipe..
I have been making this recipe for 30 years. I also use 1/2 teaspoon of vanilla. It’s best to use fresh squeezed lemon juice. The recipe really should recommend two bars of the cream cheese.
This recipe is so easy and it’s delicious
Easy and a crowd-pleaser!
For those expressing frustration at the pie turning out soupy, try this: beat the cream cheese by itself first, with an electric mixer, until fluffy. Then put your mixer away and take out a plastic spatula. Use the spatula to blend the condensed milk with the now-fluffy cream cheese. Finally, add the lemon and vanilla extract, again using the spatula to blend with rest of ingredients. Then proceed with the rest of the recipe. I found the above modifications online recently, after YEARS of making cherry cream cheese pie soup. I can honestly say they have made the difference for me between cream cheese soup and cream cheese sensation! Hope this helps other cream cheese soup-ers too. 🙂
I made this dump cake substituting fresh strawberries for the cherry pie filling … and as my stepdad used to say … “That’ll make ye smack yer granny!” This cake is delicious and so easy to make it would be one of those recipes you could share with the little cook(s) for them to make as well! Seriously … u cannot mess this up! And we love it!!! Big hit and is now part of my family too!
Tasted a little too much like the can of sweetened condensed milk.
Added the pie toppings afterwards.
I love it but I didn’t have condensed milk. So instead I used half and half. As well as 24 oz of cream cheese paired with a apricot creme
Wow! I was skeptical. It just seemed to easy, but boy was I surprised. My whole family loved it. They would have thought I slaved away for hours. Definitely going to be a regular in our family.
Put it in a prebaked pie crust, covered it with more crust, and baked for another ~35 minutes
Childhood fav!
Mine didn’t firm up. It was a wonderful cream cheese custard though. Every bite got eaten. Made exactly to recipe.
Ive been making this pie for years! Its never failed to please my ‘sweet tooth’. Instead of cherries, etc, I dribble chocolate syrup on the top with/without chocolate chips. Hmm, hmm, good!
No changes, yummy yummy
Super easy to make & was a hit at the work potluck. Plus I love the option to use different fruit as well