Black-Bottom Cherry Cream Cheese Pie

Note: This pie has a standard pastry crust with an oreo crust on top of it (black-bottom). After cooling, it is then filled with the cream cheese filling and topped with cherries, whipped cream and oreo crumbs.

1 (15 oz.) can sweetened condensed milk
1 (8 oz.) pkg. cream cheese
1 tsp. vanilla extract
1/3 c. freshly squeezed lemon juice
1 can cherry pie filling

standard pastry (below)

Oreo crumb crust (below)

½ cup whipping cream

2 T. sugar

Standard Pastry (THIS WILL BE PRE-MADE BY TAs)

1 ½ C. flour

1/2 tsp. salt

1/2 C. + 2 Tbsp. shortening

3 to 5 Tbsp. ice cold water water

1. Stir flour, then spoon lightly into measuring cup. Level.

2. Place flour and salt in a mixing bowl. Stir together.

3. Measure shortening and use pastry blender to cut the shortening into the flour until the shortening is kidney bean sized.

4. Sprinkle in water 1 Tbsp. at a time, mixing with your rubber scraper or a large spoon until flour is moistened, and dough almost cleans the sides of the bowl. (The less you handle it, the flakier the crust will be.)

5. Gather dough into a ball. Flatten on a lightly floured board, and roll into a large, even circle. Put in 9” glass pie pan, crimp edges and poke with fork.

6. Bake at 450°. Bake 10-15 minutes or until golden brown.

Oreo Crumb Crust

1 cup finely crushed Oreo cookie crumbs

3 Tbsp. sugar

¼ cup butter, melted

1. Combine cookie crumbs and sugar. Add butter; blend until all crumbs are evenly moist.

2. Pat ¾ of the mixture over the bottom of a single-crust baked 9-inch pie crust.

3. Use the remaining ¼ of the mixture to sprinkle on the whipped cream at serving.

Filling

1. Soften cream cheese and beat until fluffy.

2. Add milk, slowly, while beating. Add lemon juice, vanilla and beat well.

3. Pour into crust. Chill and then top with cherry pie filling.

To serve: Whip the whipping cream and gradually add 2 Tbsp. sugar. Top each slice of pie with whipped cream and chocolate cookie crumbs.