Mother's Cherry Cream Pie

The Record’s “Recipe of the Week”:
Mother’s Cherry Cream Pie by Carolyn E. Trewatha

CRUNCHY CRUST:
1/2 cup margarine
3/4 cup flour
1/2 cup rolled oats (quick type)
1/2 cup chopped nuts
2 T. sugar

FILLING:
14 oz. can Eagle Brand condensed milk
Juice of 3 lemons, strained, equivalent to 9 T.
16 oz. can red tart pie cherries, pitted and drained
1/2 pt. whipping cream, whipped
1/2 cup pecans, chopped
Approx. 3 drops red food coloring

For the crust, melt the margarine and add the rest of the ingredients. Mix well. Press mixture into a 9-inch pie pan or an 8-inch square pan. Bake at 400° for 12-15 minutes, until lightly browned.

For the filling, mix the lemon juice with the condensed milk until well blended. Add the cherries and mix well. Fold in the whipped cream and pecans. Add food coloring, tinting to a light pink shade.

Pour into the crunchy crust and refrigerate for 3-4 hours before serving.