2cans21 oz. each strawberry pie filling (tested with Comstock)
3/4cup180 ml heavy cream, whipped
1/4cup1 oz. chopped pecans
Fresh mint leaves
Preheat oven to 350°F.
In the bowl of an electric mixer, cream together the butter, flour, and salt. The mixture will be crumbly. Mix in the pecans. Press the mixture into the bottom of a 13×9-inch pan. Bake for 22-25 minutes, or until lightly golden. Allow the crust to cool completely.
In a separate bowl, combine the cream cheese and powdered sugar and beat well. Mixture will be thick. Fold in 1/3 of the whipped cream to loosen the cream cheese mixture, then fold in the remaining whipped cream. Spread this mixture on top of the cooled crust. Spoon the contents of two cans of ready-made pie filling on top of the cream.
Cover the strawberry pie filling with the optional whipped cream, pecans and mint leaves, if using. Cover and chill until firm, about 2 hours. Slice into pieces or spoon onto a plate.
Use any ready-made pie filling you prefer: apple, cherry, and blueberry are all very good in this recipe.This recipe was adapted from Ms. Bobbie Goins’ Cherry Yum Yum recipe, famous in her East TN hometown.
Keyword canned pie filling, cherry yum yum, vintage recipe