Jubilee Cheese Pie
|9 inch unbaked pie shell||1|
|Canned cherry pie filling/Pineapple pie filling mix||20 Ounce (1 No 2 Can)|
|Soft cream cheese||12 Ounce (1 1/2 Packages Of 8 Ounce Each)|
|Granulated sugar||1⁄2 Cup (8 tbs)|
|Commercial sour cream||1 Cup (16 tbs)|
Start heating oven to 425 degrees.
Make pie shell; be sure not to stretch pastry too thin and make high fluted edge. (You may need the full recipe of your favorite pastry, or 1 full package pie-crust mix.)
Turn cherry pie filling mix into shell, bake 15 minutes.
Meanwhile with electric mixer or egg beater, beat cream cheese, eggs, sugar and vanilla until smooth and creamy.
Reduce oven temperature to 350 degrees, carefully spoon cheese mixture over top of cherry pie filling mix.
Bake 30 minutes, cool.
Spread sour cream over top of cooled pie, sprinkle with nutmeg, refrigerate until served.