1 (9 inch) prepared chocolate cookie crumb crust
2 1/2 cups packed brown sugar
1 egg, beaten
1/2 teaspoon vanilla extract
salt and prepared to taste
1/2 cup butter, melted
1 cup white sugar
2 tablespoons unsalted butter
1 teaspoon vanilla extract
100 cherry pie filling
Preheat oven to 425 degrees F (220 degrees C). In a medium saucepan combine brown sugar and egg. Bring to a boil, then reduce heat to low and simmer, stirring frequently until thickened. Heat again to medium-low and bring to a boil; reduce heat to medium-low and simmer, stirring constantly.
Spread half of sauce over crust. Sprinkle with vanilla extract and sprinkle with remaining butter, remaining sugar and remaining 1 teaspoon vanilla extract.
Divide pie into two portions. Place one portion in a shallow baking dish, covered, and layer half sauce mixture over it. Pour evenly over pie and top with remaining 1 teaspoon vanilla.
Bake in preheated oven for 30 minutes, or until golden brown.
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