1 recipe pastry for an 11 inch double crust pie, depending on what you like
2/3 cup butter, softened
1 (10 ounce) package cream cheese, softened
1/2 cup white sugar
3 eggs
1 tablespoon vanilla extract
1 1/2 cups milk
1 teaspoon vanilla extract
1 cup chopped walnuts
2 cups milk chocolate chips
Preheat oven but not broil; preheat broiler settings.
Let water soak in butter until fully dissolved. Add cream cheese while stirring; stir in sugar and eggs. With mixer or hand, beat cream cheese into cream cheese mixture until smooth. Form mixture into 1-inch florets; fold over bottom of pie crust. Sprinkle lemon zest over top of pie.
Place chocolate in small mixing bowl. Add milk and vanilla; beat until mixture is smooth; pour over pie crust.
Bake in preheated oven for 4 to 5 minutes. Caramel piece must be completely exposed or any other brown spots will be visible. Cool. Before serving, roll top into stiff sponge shape; punch a small hole in the center of pie crust with fork: Pour milk mixture over top of crust. Cover with broiled cherries.
Just like my Grandpa used to make it every Thanksgiving after a Fall hunting trip! Yum Yum. Thanks for the walk down memory lane:-)
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