Cherry-Lemon Icebox Pie

• Pastry for single-crust pie (9 inches)
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1-1/2 cups heavy whipping cream
• 1 can (21 ounces) cherry pie filling

1. 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 450u0b0 for 8 minutes. Remove foil; bake 5-7 minutes longer or until lightly browned. Cool on a wire rack.
2. 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.
3. Refrigerate for 30 minutes; spoon pie filling over the top. Refrigerate for at least 2 hours before serving.

pastry, condensed milk, lemon juice, vanilla, almond, heavy whipping cream, cherry pie filling

Taken from www.tasteofhome.com/recipes/cherry-lemon-icebox-pie/ (may not work)