Cherry Cupcake Pie - unreal!

The Lady Behind the Curtain has outdone herself this time.  This may be the craziest (and yummiest) thing I've ever seen done with cupcakes!

    For the Cherry Cupcake Pie:
  • 1 ready Pillsbury made pie crust
  • 24 mini (bakery) vanilla cupcakes with white frosting
  • 5 eggs
  • 1/3 cup granulated sugar
  • 1-1/2 teaspoons vanilla
  • 1-1/2 tablespoons distilled vinegar
  • 1 (21 ounce) cherry pie filling
  • For the Frosting:
  • 2/3 cup Pillsbury ready made cream cheese frosting
  • (optional) sprinkles
    For the Cherry Cupcake Pie:
  1. Preheat oven to 350 degrees.
  2. Spray a 9-inch pie plate with non stick cooking spray.
  3. Gently unroll the pie crust to fit into the pan.
  4. Crimp the edges and set aside.
  5. Cut each cupcake in half and lay HALF down in the prepared pie plate making sure to fill any air pockets.
  6. Equally disperse the cherry pie filling.
  7. Top with the remaining cupcake halves.
  8. In a small bowl mix together the eggs, sugar ,vanilla and vinegar until well combined.
  9. Slowly pour the custard over cupcakes making sure to coat each cupcake with the custard and evenly distributing it.
  10. Bake 48 to 50 minutes or until the center when a knife is inserted into the center comes out clean.
  11. Cool on wire rack completely before adding the drizzle.
  12. For the Cream Cheese Frosting Drizzle:
  13. Place frosting in a microwave safe small bowl, and microwave in 15 second intervals until frosting is melted.
  14. With a spoon drizzle melted frosting over pie
  15. If desired add sprinkles.