21 oz Cherry pie filling 4 Eggs
1 1/2 c Milk 3/4 c Sugar
1/4 c Butter; softened 1/2 c Bisquick
1 1/2 ts Vanilla
Heat oven to 400. Grease 10″ pie plate. Drain pie filling, reserving
syrup. Beat all ingred. except cherries and reserved syrup til smooth, 15
sec. in blender on high. Pour into plate. Spoon cherries evenly over top.
Bake until knife inserted in center comes out clean, 30-35 min. Cool 5 min.
Serve with warm reserved syrup and , if desired, sweetened whipped cream.
NOTE: Pie can be prepared ahead and refrigerated up to 12 hrs. Increase
baking time to 35-40 min.
FROM: BISQUICK RECIPE CLUB LISA CRAWLEY
Yields
8 servings