This dessert is so simple that even my husband, who proclaims not to cook, can make it. It is perfect for boat life as it does not require an oven. However, it is important to plan ahead as this pie needs to be refrigerated for at least 3 hour before eating.
Ingredients
1 9” graham cracker crumb crust (Oreo crust works great too)
1 8 oz pkg of cream cheese, soften
1 14 oz can sweetened condense milk
1/3 c lemon juice
1 t vanilla
1 can cherry pie filling, refrigerated (you may not use the entire can; decorate to your taste)
Instructions
In large mixer bowl beat cream cheese until fluffy. Beat in evaporated milk until smooth. Stir in lemon juice and vanilla. Pour into piecrust.
Chill for 3 hours. Top with pie filling before serving. Refrigerate leftovers (if you have any!)
To mix the ingredients for this recipe, I use this wonderful rechargeable hand mixer which is available from Amazon.
KitchenAid Cordless Hand Mixer, 7 Speed
This mixer is amazing. It holds a charge for months without recharging. It is lightweight and so easy to use without worrying about stringing a cord across the galley. I have been so pleased with this mixer, that I wish I had one when I lived in my land-based home.
Don’t forget to check out other boat friendly recipes at https://daggersdownsailing.site/sailing/tips-tricks/recipes/
(Disclosure: This post contains affiliate links. If you use the links and make a purchase on Amazon, we will make a small commission, without any extra cost to you. We try to share purchases that we find beneficial in our cruising life in hopes they may be helpful to you too.)
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