Cherry Cheese-cake Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Pies | 8 | Servings | |
INGREDIENTS
| 1 | Unbaked 9" Pie Shell | |
| 2 | Pitted red tart cherries | |
| 16 oz size, reserve liquid | ||
| 1/2 | c | Sugar |
| 1 | T | Cornstarch |
| 1/4 | c | Liquid drained from cherrie |
| 1 | t | Lemon juice |
| 1/8 | t | Almond extract |
| 1 1/2 | 8 oz size cream cheese | |
| 1/2 | c | Sugar |
| 2 | Eggs | |
| 1/2 | t | Vanilla |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 134
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 46.5mg
Sodium: 18.7mg
Potassium: 18.8mg
Carbohydrates: 29.8g
Fiber: <1g
Sugar: 25g
Protein: 1.7g