Cherry Icebox Pie Recipes

CHERRY-LEMON ICEBOX PIE

Steps:

• Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack., In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust., Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving.

CHERRY ICE BOX PIE

Steps:

• Beat cream cheese until fluffy. Add Eagle Brand milk and mix. Stir in lemon juice and vanilla. Pour into a graham cracker crust pie shell. Top with the cherry pie filling. Chill overnight. It's yummy!

CHERRY LEMON ICEBOX PIE

Steps:

• In a bowl, combine the milk, lemon juice and extracts; stir until thickened, about 2 minutes. Beat cream until stiff; fold into milk mixture. Pour into pastry shell. Refrigerate for 10 minutes; top with pie filling. Chill for at least 2 hours or overnight if desired.

CHERRY CHEESE ICE BOX PIE

Steps:

• 1. Put can of cherries in frig to chill. Let cream cheese come to room temperature.
• 2. In a large mixing bowl beat cheese until fluffy. Gradually beat in the condensed milk until smooth. Stir in lemon juice and vanilla extract. Mix thoroughly.
• 3. Pour into graham cracker pie crust. Chill 4 hours in frig. Top with pie filling before serving. Refrigerate leftovers.

CHERRY PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half. Roll out one portion. Line a 9-in. pie plate with bottom crust; trim pastry even with edge. , Drain cherries, reserving 1/4 cup juice. In a large bowl, combine the sugar, tapioca, extract, salt, food coloring if desired and reserved juice. Gently stir in the cherries; let stand for 15 minutes., Pour into the crust. Dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 55-60 minutes. Cool on a wire rack.