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Jubilee Cheese Pie Recipe
|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)|
Calories 782 Calories from Fat 433
% Daily Value*
Total Fat 49 g75.9%
Saturated Fat 26.6 g132.9%
Trans Fat 0 g
Cholesterol 183.3 mg
Sodium 485.2 mg20.2%
Total Carbohydrates 75 g25%
Dietary Fiber 0.89 g3.6%
Sugars 26.1 g
Protein 10 g19.6%
Vitamin A 29.1% Vitamin C 7.5%
Calcium 14.2% Iron 5.6%
*Based on a 2000 Calorie diet
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.