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.)

It’s not always necessary to turn the oven on to produce a delicious pie.  This recipe is a perfect example of how easy making a pie can be ~ and no intimidating pie crust!       

Prepare a graham cracker crust:
In food processor, process:
1-1/2 packets of graham crackers
3 Tabl. Sugar
Add:
1/3 cup Butter, melted

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.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on November 9, 2010, in Pies, Recipes and tagged , , , , . Bookmark the permalink. Leave a comment.

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