Cherry Cream Cheese Pie
Yield
1 piePrep
15 minCook
0 minReady
3 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
|
*
|
| 8 | ounces |
cream cheese
|
|
| ½ | cup |
sour cream
|
|
| ⅓ | cup |
sugar
granulated |
|
| ½ | teaspoon |
vanilla extract
|
|
| 4 | ounces |
whipped cream
|
|
| 14 | ounces |
cherry pie filling
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
graham cracker pie crust
|
*
|
| 231.2 | ml/g |
cream cheese
|
|
| 118 | ml |
sour cream
|
|
| 79 | ml |
sugar
granulated |
|
| 2.5 | ml |
vanilla extract
|
|
| 115.6 | ml/g |
whipped cream
|
|
| 404.6 | ml/g |
cherry pie filling
|
|
Directions
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.
