Cherry Icebox Pies
This old-fashioned pie, name and all, makes a wonderful dessert—because good taste never goes out of style. Recipe makes two pies.
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 pastry shell)
- Preheat oven to 350°F (175°C).
- 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.
- 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 2 (9-inch) pies; 16 servings.