This morning I whipped up our dessert for the weekend in about 30 mins.  This is a fool proof recipe that anyone can master.

First I made a Pat in the Pan Pie Crust as follows:

In a small bowl mix with a fork:

1 1/2 cups flour

1 tsp. salt

2 tsp. sugar

In a 1 cup liquid measuring cup add and whisk together with a dinner fork:

1/2 cup vegetable oil (not olive oil!)

2 tbs ice water

Pour the oil/water mixture at once into the flour and mix with the fork until it forms a ball.

Place the dough into a 9” pie pan, (I prefer a metal pan for crust made with oil) and press the dough evenly into the bottom of the pan and up the sides forming a rim of dough around the edge of the pan.  Prick in several places and bake in a preheated 425 F oven for 10-12 mins until light golden brown.  Cool completly.

For the filling beat together until very thick and stiff with a mixer:

8 oz. room temp Cream Cheese (if you use it right out of the fridge you’ll have clumps)

1 cup Heavy Whipping cream

1 cup powdered sugar

2 tsp. vanilla

Put the cream cheese mixture into the cooled pie shell and spread it evenly into the crust.

Top the cream cheese filling with :

1 can of Cherry Pie filling

Chill for at least 4 hours and serve.  This is a dessert you can serve company and its easy as pie.

Eddie

Sounds and looks yummy!  It's just too bad this website doesn't have scratch-and-sniff capabilities.

lawrence