Cream cheese pie

A favorite from Nancy’s little red/green/orange cookbook–

Cream Cheese Pie

11 ounces cream cheese, softened
2 eggs
vanilla (1/4 to 1/2 teaspoon, depending on your personal taste, appreciation of vanilla flavor)

¼ cup sugar.

Combine the above ingredients in a mixer. Put in graham-cracker crust* and bake 15 to2O minutes at 350° F. When semi-solid remove from oven and turn off oven.

Combine
1 pint sour cream
vanilla (1/4 to 1/2 teaspoon, depending on your personal taste, appreciation of vanilla flavor)

¼ cup sugar.

Pour on top of first layer in pie crust and put back in oven for seven minutes. Removeand chill.

This is best if chilled overnight.

Serve plain or with fresh blueberries or strawberries scattered over the top. Blueberries are best!

*Graham Cracker Crust

8 honey Grahams
6 tablespoons soft butter
3 tablespoons sugar
1 teaspoon cinnamon

Crush crackers.
Add sugar and cinnamon.
Melt butter and stir into crumbs. Press into 9-inch pie pan.
Bake at 325° F. until lightly browned, 10 to 12 minutes; cool before filling.

This recipe has been kitchen tested, guest tested and is truly a crowdpleaser, especially with fresh blueberries, strawberries or raspberries on top..

You can find the above recipe(s) listed in the Home Cookin’ index. Tap on recipe index.

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