Ingredients
Pastry for single-crust pie (9 inches)1 can (14 ounces) sweetened condensed milk1/2 cup lemon juice1/2 teaspoon vanilla extract1/2 teaspoon almond extract1-1/2 cups heavy whipping cream1 can (21 ounces) cherry pie filling
Preparation
Line a 9-in. deep-dish pie plate with pastry; trim and flute edges. Line pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
In a large bowl, whisk the milk, lemon juice and extracts until thickened, about 2 minutes. Beat cream until stiff peaks form; fold into milk mixture. Pour into crust.
Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving.
