Description
This pie is easy, versatile, and yummy, and will set up nicely if made a day ahead!
Ingredients
- 1 whole 9-inch Graham Cracker Pie Crust, Store Bought
- 21 ounces, weight Canned Pie Filling, Your Choice
- 8 ounces, weight Cream Cheese, Softened
- ⅓ cups Sugar
- 1 Egg
- 1 teaspoon Vanilla Extract
- Fresh Berries (optional)
- Whipped Topping, Like Cool Whip (optional)
Preparation
Bake graham cracker pie crust according to package directions. Cool on a wire rack.
Preheat oven to 350 F.
Empty your pie filling onto the cooled crust, spreading it all around.
In a medium mixing bowl, beat the cream cheese, sugar, egg, and vanilla until smooth. Spread this around the outside edge of the pie, leaving a 2 to 3 inch circle of fruit exposed in the center of the pie.
Bake for 30 minutes or until the edges of the cream cheese mixture begin to brown. Remove from oven. Cool on a wire rack.
Place in the refrigerator overnight before serving. Add a dollop of whipped cream or Cool Whip and fresh coordinating fruit if you’d like!
