Cherry Pie Supreme (Mom)

By ezunich

Ingredients

• 9 inch unbaked pie shell
• 1 can (1 lb.5 oz) cherry pie filling (I now buy 2 cans)
• 4 pkg. (3 oz) soft cream cheese
• 1/2 cup sugar
• 2 eggs
• 1/2 tsp. vanilla extract
• whipping cream

Preparation

Step 1

Preheat oven to 425 degrees
Prepare pie shell. Spread half of the cherry pie filling in bottom: Set rest of filling aside. Make sure you cover the entire bottom with cherry filling,
Bake shell 15 minutes or just until crust is golden. Remove from oven.
Reduce oven to 350 degrees
Meanwhile, in small bowl, with portable electric mixer, beat cheese with sugar, eggs, and vanilla until smooth.
Pour over hot cherry pie filling: Bake 25 minutes (Filling will be slightly soft in center).
Cool completely on wire rack. It takes a couple of hours to cool at room temperature. Do not refrigerate yet.
When cool-spoon whipping cream around the edge of pie. Fill center with remaining cherry pie filling.
Refrigerate for an hour or so. Can be made 1 day in advance.

The recipe claims you can cut as soon as it cools at room temperature-I don't believe them.