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Cherry Cream Cheese Pie 1 9" unbaked pie shell 1 can (1 pound 5 ounce) cherry pie filling 4 packages (3 ounces) cream cheese, room temperature ½ cup sugar 2 eggs ½ teaspoon vanilla extract 1 cup dairy sour cream Preheat the oven to 425 degrees. Spread half the cherry pie filling in the pie shell. Reserve the rest of the filling. Place the half-filled pie in the 425 degree oven and bake for 15 minutes or until the crust is golden. While the pie bakes, in a small bowl or food processor beat cream cheese, sugar, eggs and vanilla until smooth. When the pie has baked for 15 minutes, remove it from the oven. Reduce oven temperature to 350 degrees. Pour the cream cheese mixture over the hot pie filling and return the pie to the oven for 25 minutes. The filling will be slightly soft in the center. Cool the pie completely on a wire rack. To serve, beat the sour cream gently with a fork to lighten it and spoon or pipe it around the edge of the pie. Fill the center of the pie with the reserved pie filling. Blueberry Cream Cheese Pie: Substitute blueberry pie filling for the cherry pie filling. |