Gluten-Free Cherry Berry Cheesecake Pie

Ingredients

• Mom's Place Simple! One Step Gluten Free Graham Cracker Crust
• 1 can (12 fl. oz.) Evaporated Milk
• 1 1/2 packages (12 oz.) cream cheese, at room temperature
• 2 large eggs
• 3/4 cup granulated sugar
• 1/4 cup Mom's Best Flour
• 1 tablespoon grated lemon peel
• 2 cups pitted fresh cherries and mixed berries (such as blueberries, raspberries and/or sliced strawberries)
• 3 tablespoons cherry, raspberry or strawberry jam, warmed

Directions

1. PREHEAT oven to 350°F. Grease 9-inch deep-dish pie plate.
2. Prepare crust as directed on packaging, stopping before putting it oven.
3. BAKE for 8 minutes. Cool completely on wire rack.
4. FOR FILLING: PLACE evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover.
5. Blend until smooth.
6. Pour into prepared pie crust.
7. BAKE for 30 to 35 minutes or until center is set.
8. Cool completely on wire rack. Refrigerate for at least 3 hours.
9. Arrange cherries and berries on top of pie; drizzle with warmed jam. TIP: • 1 can (15 oz.) pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.