Cherry Cream Cheese Pie - Need advice

I found this recipe 

 http://allrecipes.com/Recipe/Cherry-Cream-Che ese-Pie/Detail.aspx

But there was more than one comment that the pie didn't set. One person suggested skipping the sweetened condensed milk and instead using 2 cream cheeses but then others said the recipe was fine as is.

I don't want to have the pie goopy and not set for Thanksgiving - do you think I should omit the milk and double up on the cream cheese?

I don't know about that recipe, but I do find that sometimes the comments on allrecipes can be a bit unreliable. My suggestion would be to try out the recipe before the big day to work out any kinks, if you have the time.

Another website that I can't recommend highly enough is a baking blog: www.bakingbites.com 

I've tried at least 5 or 6 of her recipes and they have all come out fabulous. She also explains a bit about the thought process that goes into putting baked goods together.

Two recipes on her site that look sort of similar to what you linked to:

Cherries and Cream pie

Black Forest Tart

I haven't tried to make either of them (though I really want to now because they look delicous), but I did follow another fruit tart recipe she had posted and it came out wonderfully. I hope this helps, or at least gives you some hints about what to do to your other recipe.

Thank you for sharing the website.. now I'm doubly confused!  That Cherries and Cream pie looks soooooooo good.. I don't know which to make!

I can't afford to make a pie before the pie.. it's bad enough I'm making this pie! ha (calorie wise)

I looked at the recipe and wasn't sure how the sweetened condensed milk would be unheated or uncooked, so I searched sites that I trust for recipes.  I found it on Food Network.  I've never used a Food Network recipe that didn't turn out wonderful, so I would trust it. 

I'm thinking that the pie that didn't set, may have used evaporated milk by mistake instead of sweetened condensed milk. 

Hope that helps :)

It's the acid in the lemon juice that makes the cream cheese/condensed milk combination set up. Don't skimp on it! If you're concerned, increase the lemon to half a cup... but the recipe looks just fine to me. What it really is is an unbaked cherry cheesecake in a pie crust. It's not going be hard as a rock whatever you do - it's supposed to be soft and creamy. The other thing you can do to increase the set is to bake the filled pie at about 300 degrees for 15 minutes before you chill it - that makes it set up firmer.

Yea, I was even thinking that I should increase from one cream cheese to two and then use only 1/2 the sweet milk... but maybe the other girl's right about them using evaporated instead of condensed.  I will try the recipe as is I guess and hope for the best.

Good idea about baking it for a bit first... I just really don't know - wish I could experiment first.

Ok, just thought you guys would like to know that I followed the directions as is and it came out perfect... OMG, it was delicious!  I made it 2 days before and put the cherry pie filling on top the day of Thanksgiving.  Tasted wonderful!

The other folks must have used evaporated milk instead of sweetened condensed milk becuase it set nicely and tasted like heaven!