Creamy Cherry Pie

Ingredients for 12 servings

Crust
1 tbs. butter or canola margarine, melted
2 tbs. fat-free or light sour cream
1 tbs. lemon or orange liqueur (Grand Marnier or Caravella)
11/4 cup graham cracker crumbs

Filling
14 oz. can fat-free sweetened condensed milk
¼ cup lemon juice
1 cup of fat-free or light sour cream
21 oz can of cherry pie filling

Preparation

Preheat oven to 400 degrees. Coat the bottom and sides of a 9-inch deep dish pie plat with canola cooking spray. Combine butter, 2 tbs. fat-free sour cream and lemon or orange liqueur in a food processor and pulse briefly just until blended. Press mixture in bottom and partway up the sides of a 9-inch pie plate and set aside.

Add sweetened condensed milk, lemon juice and 1 cup of fat-free sour cream to mixing bowl and beat on low until smooth and creamy. Spread mixture over prepared crust. Spoon cherry pie filling over cream mixture using small dinner spoons. Bake for about 18 minutes or until filling appears to be nicely set. Let cool for about 30 minutes, then refrigerate to cool completely. When ready, cut into 12 wedges.