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MudderBear
Posted May 18, 2005 06:05 AM
Cherry Cream Pie
Pastry for a 9-inch deep dish crust.
19oz. can cherry pie filling
TOPPING:
8oz. pkg. light cream cheese
2 eggs
2/3 cup white sugar
3 tbsp. flour
1 tsp. vanilla
1/4 tsp. cinnamon
Whipped cream (opt. garnish)
Preheat oven to 425. Fit pastry into pie plate; trim and flute edge. Spread pie filling in bottom of pie. Bake on bottom rack of oven for 15 minutes. Reduce heat to 350.
In bowl using electric mixer, beat cream cheese, eggs, sugar, flour, vanilla and cinnamon until smooth. Spoon mixture over cherry filling; spread to smooth evenly over cherries. Bake 20 to 30 mins. or until filling is set. Cool completely, then refrigerate. To serve, garnish with whipped cream, if using.
Posted May 18, 2005 06:05 AM
Cherry Cream Pie
Pastry for a 9-inch deep dish crust.
19oz. can cherry pie filling
TOPPING:
8oz. pkg. light cream cheese
2 eggs
2/3 cup white sugar
3 tbsp. flour
1 tsp. vanilla
1/4 tsp. cinnamon
Whipped cream (opt. garnish)
Preheat oven to 425. Fit pastry into pie plate; trim and flute edge. Spread pie filling in bottom of pie. Bake on bottom rack of oven for 15 minutes. Reduce heat to 350.
In bowl using electric mixer, beat cream cheese, eggs, sugar, flour, vanilla and cinnamon until smooth. Spoon mixture over cherry filling; spread to smooth evenly over cherries. Bake 20 to 30 mins. or until filling is set. Cool completely, then refrigerate. To serve, garnish with whipped cream, if using.