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    Cherry: Cherry Cream Cheese Pie


    Source of Recipe


    William LeFebvre

    List of Ingredients




    1 Pie shell (graham cracker)
    8 oz Cream cheese
    1/2 c Sour cream
    1/3 c Granulated sugar
    1/2 t Vanilla (or to taste)
    4 oz Whipped cream
    14 oz Cherry pie filling (1 can)

    Recipe



    Cream together the cheese and sour cream. Fold in sugar gradually. Add vanilla and mix well. Fold in whipped cream. Pour into pie shell and chill for at least 3 hours. Pour excess syrup from the can of cherry pie filling. Leave some, but you certainly don't need all of it. The sauce should cover the cream cheese mix, but the cherries shouldn't be drowning in it. Pour pie filling on top. Serve cold.

    NOTES:
    * If you don't have the time to sit around for 3 hours waiting for the pie to chill, make the cream cheese filling the night before and let the pie chill overnight.

    * We prefer to use non-dairy whipped cream substitute. We usually use the same brand name ingredients for best results: Philadelphia cream cheese, Breakstone's sour cream, Cool-whip and Comstock cherry pie filling.

 

 

 

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