This vintage recipe card was published by McCall’s Great American Recipe Card Collection in 1973 and found in a large collection. There’s also a blueberry variation of this pie included at the bottom. I’ve typed it below along with a scanned copy (of both sides).
CHERRY PIE SUPREME
Two all-time American favorites–cherry pie and cheesecake–are subtly mingled in this applause-winning recipe. The result is a delightfully different dessert that is as elegant and exciting as it is easy-to-make.
9-inch unbaked pie shell
1 can (1 lb, 5 oz) cherry pie filling
4 pkg (3 oz) soft cream cheese
1/2 cup sugar
1/2 teaspoon vanilla extract
1 cup dairy sour cream
Makes 8 servings.
BLUEBERRY PIE SUPREME
Follow above recipe, substituting 1 can (1 lb, 5 oz) blueberry pie filling for cherry pie filling.
Thank you so much!!! I had recently lost my recipe card, and EVERYONE has been asking me for it. You have made me a hero!!!
You have my gratitude!
Thank you so very much for posting this! I had lost this card and tried to make it each year from memory and sometimes it just didn’t taste the same. Eternally grateful!