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Cherry Icebox Pie

2 (14-ounce) cans sweetened condensed milk
1/3 cup lemon juice
3 large eggs
1 (21-ounce) can red tart cherries, drained
1 9-inch pie crust (vanilla wafer, graham cracker or prebaked pastry shell)

1. Preheat oven to 350*F (175*C).
2. In a large bowl, beat the eggs well. In another bowl, combine milk and lemon juice; add to the eggs. Stir in drained pie cherries. Pour filling into prepared crust.
3. Bake for 20 to 25 minutes. Remove from oven cool to room temperature and chill for at least 2 hours before serving. Store in refrigerator.

Makes two 9-inch pies.