1 (9 inch) pie crust
1/4 cup melted butter
3/8 cup evaporated milk
1 teaspoon vanilla extract
3 1/2 cups white sugar
2 cinnamon sticks
1 teaspoon vegetable oil
2 tablespoons milk
1 teaspoon vanilla extract
1 cup milk
1 egg, lightly beaten
1 (8 ounce) can evaporated milk
1 (8 ounce) jar whipped topping, thawed
1 (15 ounce) can cherries, drained
Prepare and bake pie filling with the butter, evaporated milk, sugar, cinnamon and oil, using the bowl mixer or whisk. Mix on medium speed until mixture is smooth but slightly lumpy. Pour into pie crust.
Place pie filling in the prepared pie crust. In a small bowl, mix whipped topping, cherries and liquid caramel syrup.
Bake in preheated oven for 55 minutes, or until custard is set and cherry filling is golden brown. Chill in hot water container within 1 hour of making. Garnish with whipped topping and cherries.