Remember these very difficult Pumpkin Spice Muffins consisting of TWO ingredients…
Well, this new recipe is MUCH more challenging with a whopping FOUR ingredients. You can see how I’m simplifying things at this stage in my pregnancy! By the way, I’m 30 weeks today! Since all 3 of my maniacs have been early, I’m assuming (HOPING) this one will be early, too. I guess that would mean I have less than 10 weeks!!! :) Woohoo! I can’t WAIT to meet this little baby!!!
Until then, let’s eat PIE!!!
Let me introduce you to a little secret that Kara, my sister-in-law, shared with me…
Eagle Brand Cherry Pie
Kara makes this yummy tart, sweet, creamy little pie for her family. It is a nice change from the norm, and a great pie to add to your Thanksgiving Day dessert menu!
Kara’s Eagle Brand Cherry Pie Recipe
What you need:
Graham Cracker Pie Crust, Tart Pitted Cherries in Water (Drained), Eagle Brand Sweetened Condensed Milk, Fresh squeezed Lemon Juice
Juice 2-3 lemons, enough to get 1/4 cup fresh squeezed lemon juice.
Mix the Eagle Brand Condensed Milk with the lemon juice and stir until thickened.
Fold in the DRAINED Cherries.
(Note: Use Red Tart Cherries in Water…DO NOT USE Cherry Pie Filling. In “my” grocery store, these cherries are located with the canned fruit such as pears and peaches, not the pie filling, but you may want to check both places. )
Pour cherry mixture into pie crust.
Do NOT cover. Refrigerate for at least 4 hours before serving, to allow time to set.
Whew! That was soooo hard! Sorry I forgot to take a picture of the pie when we sliced it. Now it’s gone. This will have to do until you make your own. :)
Recipe for Kara’s Eagle Brand Cherry Pie
Ingredients:
- Graham Cracker Pie Crust
- 1/4 Cup Fresh Squeezed Lemon Juice (about 2-3 lemons)
- 1 Can Eagle Brand Sweetened Condensed Milk
- 1 Can (15 oz) Tart Red Cherries in Water, Drained…NOT Cherry Pie Filling
Mix the Eagle Brand with the lemon juice. Stir well until mixture is thickened. Drain red tart cherries and fold into Eagle Brand mixture. Pour mixture into pie crust. Do NOT cover. Refrigerate for 4 hours before serving, to allow time to set.
Enjoy and Happy Thanksgiving!!!
-kate
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This is a great recipe. I have been eating this (and now making it) for the last 50 years.
I use a regular flaky pie crust, but a pre made graham cracker crust sounds good also.
My mother got this recipe off a can of Eagle Brand sweetened condensed milk many years ago.
When I wanted to make it the recipe had long disappeared, even from Eagle Brand.
I had to go through many boxes of my mother recipes to find it again.
I have not seen this recipe ANYWHERE until now.
Thanks for sharing!
My mom used to make this pie! I never knew it was so easy. She didn’t mix the cherries in, but chilled the pie & spread cherry pie filling on top. Lovely memories!
thanks! I saw this recipe on another site
have a can of Eagle brand reaching expiry, and a can of tart cherries in the cupboard
when I read no bakiing, I thought it must be misprint so searched again. You’ve relieved me.
I don’t have any lemon, but the oranges on my tree are very sour this year. Hope they work. Not sure how thick “thickened” should be. Pretty soupy after 5 min…