No Bake Creamy Cheese Pie
Pie crust can be a little intimidating. In fact, most people would bake a cake before they’d make a pie, because they assume pie crust is more difficult to make. I think the secret of feeling comfortable making pie crust is having a good recipe and practicing. (By the way, I have step by step instructions for no-fail pie crust in the archives.)
Mix just until crumbs stick together when pressed in your palm. Spread these crumbs and press firmly into the bottom and up the sides of a pie tin. Refrigerate for 30 minutes or more.In mixer, cream until smooth: 12 oz. Cream Cheese, room temp. 1/2 cup Sugar Add to above and mix until smooth: 1 cup Sour Cream 1-1/2 tsp. Vanilla Extract 6 oz. Whipped Cream, soft peak (or you can use Cool Whip)
Spread above into the crust. Refrigerate. Top with your favorite fruit before serving. I chose strawberries, but even canned (can’t believe I’m saying this) cherry pie filling will be great.