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40 minutes
Prep: 10 minutes
Cook: 30 minutes
1806 calories per serving view nutrition facts
1 pie
suggest servings
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| Crust | |||
| 9 | inch | pie shell (9 inch) | |
| Filling | |||
| 2 | cans | cherries | red tart, pitted, liquid reserved |
| 1/2 | cup | sugar | |
| 1 | tablespoon | cornstarch | |
| 1 | teaspoon | lemon juice | |
| 1/8 | teaspoon | almond extract | |
| Topping | |||
| 1 1/2 | packages | cream cheese | |
| 1/2 | cup | sugar | |
| 2 | large | eggs | |
| 1/2 | teaspoon | vanilla extract | |
1. Heat oven to 425 degrees.
2. For filling, drain cherries reserving the 1/4 cup liquid.
Combine sugar and starch in large bowl, lemon juice and almond extract.
Stir in cherries. Spoon into unbakes pie shell.
3. Bake at 425 degrees F. for 15 minutes.
4. For topping, combine cream cheese, sugar, eggs and vanilla in bowl.
Beat with electric mixer until well blended.
Spoon over hot cherry filling.
Reduce oven temperature to 350 degrees.
Bake for 25 minutes.
Cool to room temperature before serving.
| % Daily Value* | |
| Total Fat 107.0g | 164% |
| Saturated Fat 38.0g | 189% |
| Trans Fat 0.0g | |
| Cholesterol 141mg | 47% |
| Sodium 1964mg | 82% |
| Total Carbohydrate 194.0g | 65% |
| Dietary Fiber 3.0g | 11% |
| Sugars 62.0g | |
| Protein 18.0g | 36% |
| Vitamin A | 11% | Vitamin C | 1% | |
| Calcium | 10% | Iron | 40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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