Wednesday, February 20, 2013

IMPERIAL CHERRY CHEESE PIE

1 9-inch pie shell
1 can (21-oz) cherry pie filling
12-oz cream cheese, softened
1/2 cup granulated sugar
2 eggs
1/2 tsp vanilla
1 cup sour cream
nutmeg for sprinkling

Preheat oven to 425 degrees.

Make sure you make a high-fluted edge to pie shell in a 9-inch pie plate.

Pour cherry filling into the pie shell and bake at 425 degrees for 15 minutes.

While pie bakes, beat the cream cheese, sugar, eggs, and vanilla together until smooth and creamy.

Lower oven temperature to 350 degrees.  Gently spread the cream cheese mixture over the cherries.  Return to oven and bake 30 minutes at 350 degrees.

Remove from oven and cool.


Spread the sour cream over the top of the cooled pie and sprinkle top lightly with nutmeg.  Refrigerate until serving time.

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