Serves: 6
Total Calories: 363
In a large mixer bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into pastry shell. Chill 3 hours or until set.
Arrange fruit on top of pie. Just before serving, brush with corn syrup if desired.
*If bananas are used, dip in additional lemon juice and drain before arranging on pie.
MINI FRUIT CHEESE TARTS: Prepare filling as above. Spoon into twenty-four (2- or 3-inch) tart-size baked pastry shells (see Pastry for Double-Crust Pie). Chill 2 hours or until set. Top with fruit brush with corn syrup if desired.
This Fresh Fruit Cheese Pie recipe is from the 50 Pies Cookbook. Download this Cookbook today.
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