Mom’s Cherry Pie

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ingredients 1 can sweetened condensed milk (~14 oz.) 1/2 cup lemon juice 1/2 tsp. almond extract 1–2 drops red food coloring 1 can pitted tart cherries in water, drained (~14.5 oz.) 1 cup chopped pecans 1 9–10" graham cracker pie crust whipped cream topping 1 cup heavy whipping cream 1/2 cup sugar 1 tsp vanilla extract method Combine sweetened condensed milk and lemon juice and stir until milk thickens. Add almond extract and red food coloring and combine to make the mixture slightly pink. Fold in the cherries and pecans and pour into the graham cracker pie crust. Refrigerate until set and top with whipped cream topping before serving. For the whipped cream topping, combine all ingredients and whisk by hand or on a slower speed if using an electric mixer until sugar dissolves and soft peaks form. 8 servings : Pamela Stephens note Do not use cherry pie filling for this recipe. The cherries in water may be found in the store with the other canned fruit or may be with the pie fillings.