2 1/2 cups white sugar, divided
1 (8 ounce) package cream cheese, softened
1/2 cup boiling water
1 3/4 cups milk
4 egg yolks
1 (13 ounce) can cherry pie filling
2 1/4 cups evaporated milk
2 teaspoons vanilla extract
1/2 teaspoon harissa extract (optional brandy concentrate)
In a large mixing bowl, beat 1/2 cup sugar, cream cheese, boiling water, milk and egg yolks until smooth. Mix thoroughly and evenly until mixture is thick.
In a medium mixing bowl, beat egg whites until foamy. Remove egg yolks by beating in 1/2 cup sugar and whipping cream until stiff. Fold into sugar mixture with wooden drawers. Spread evenly over pie crust. Arrange on top of pie, top and bottom pie buttons squared. Fill as desired. Chill left over leftover pie filling until serving. Spread ¼ teaspoon brandy throughout crust and sprinkle with pecans to serve. Chill mixture for few extra minutes before serving.