Cherry Cheese Pie

This recipe makes 1- 9 inch pie. I usually double it and make 2 pies. It is my most requested pie.

9 inch unbaked pie shell
2 cans (1 lb 5 oz) cherry pie filling
12 oz cream cheese
1/2 cup sugar
2 eggs

1/2 tsp vanilla extract ( I prefer mexican vanilla if I can find it- it is so much richer and flavorful than the imitation extract)

Preheat your oven to 425*F

Prepare pie shell

Spread 1 can of cherry filling in bottom of pie shell

Bake for 15 minutes
Remove from oven
Reduce heat to 350*F



While pie shell is baking,
Beat cream cheese, sugar, eggs and vanilla until smooth

This time I am going to use the paddle

Since I have a stand mixer, I let it beat almost the entire time the

shell is baking. This makes it really smooth and creamy.

This is what it will look like after the 15 minutes of baking

Don't forget to turn the heat down to 350* F

Spread the cream cheese mixture over the hot cherry filling

Clean up the spills on the door

Bake for 25 minutes

Make sure the temp is 350*F.

The filling will be soft when you take it out of the oven. It will set up as it cools

Cool completely on a wire rack

Just before serving, spread the remaining can of pie filling on top of pie.

If you are lucky enough to have leftovers, store it in the refridgerator.