CHERRY CREAM CHEESE PIE
My family has been making this for many years. It's very fast and easy to make. Three hours to chill. You can use different toppings.
Provided by Wendy W88
Categories Pie
Time 5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- In a medium bowl, beat cream cheese until smooth.
- Add sweetened condensed milk, blending well.
- Add lemon juice and vanilla until well blended.
- Pour into pie crust and chill 3 hours, or until firm.
- Add cherry filling on top of pie.
- You can also use blueberry, or strawberry pie filling.
EASY CREAM CHEESE PIE
This recipe was given to me by a friend. It has never failed me. Strawberry or blueberry pie filling may be used in place of cherry.
Provided by Bea Ramirez
Categories Desserts Pies No-Bake Pie Recipes
Time 2h20m
Yield 8
Number Of Ingredients 5
Steps:
- Cream together cream cheese and condensed milk until smooth.
- Add lemon juice and blend well.
- Pour into graham cracker crust.
- Top with fruit pie filling.
- Chill for 2 hours before serving.
Nutrition Facts : Calories 482.8 calories, Carbohydrate 66.7 g, Cholesterol 47.5 mg, Fat 21.5 g, Fiber 0.9 g, Protein 7.5 g, SaturatedFat 10.4 g, Sodium 327.9 mg, Sugar 38.4 g
FRESH FRUIT CREAM CHEESE PIE
Provided by Food Network
Time 10m
Yield 8 servings
Number Of Ingredients 8
Steps:
- BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
- REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
- *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.
CREAM CHEESE PINEAPPLE PIE
This is not only easy, I always have all the ingredients on-hand. Which means it's easy to quick whip up if I find out I've got to go somewhere or people are coming over last minute. I've not done this yet, but I'm thinking it could easily be made in mini graham cracker tart shells for an easy finger food dessert. The taste is light, yet sweet, and perfect for dessert on a hot summer day. Cooking time is an estimate of how long it should take to chill completely in the refrigerator.
Provided by Felix4067
Categories Pie
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, blend cream cheese and sugar until smooth.
- Blend in whipped topping on low speed until smooth.
- Fold in crushed pineapple.
- Pour into pie crust and refrigerate until set.
Nutrition Facts : Calories 538.9, Fat 31.8, SaturatedFat 14.9, Cholesterol 72, Sodium 401.9, Carbohydrate 61, Fiber 1.2, Sugar 47.2, Protein 5.5
CREAM CHEESE PIE
Steps:
- Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
- Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
- In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
- Bake for five minutes before serving.
Nutrition Facts : Calories 533.2 calories, Carbohydrate 50.5 g, Cholesterol 120.8 mg, Fat 34.2 g, Fiber 0.4 g, Protein 8 g, SaturatedFat 18 g, Sodium 369.1 mg, Sugar 39.9 g
APPLE-CREAM CHEESE PIE
I found this in a local newspaper and fell in love with it. It was unlike any pie I ever had. Fabulous! This recipe came from Pillsbury.
Provided by BethHallKelley
Categories Pie
Time 1h20m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 450 degrees.
- Make pie crust as directed on box for one-crust pie shell, using 9" glass pie pan, except DON'T prick crust.
- Bake 9-11 minute or until light brown. If crust fluffs up gently push down with fork.
- Reduce oven temp to 350.
- In a small bowl, stir together streusel ingredients except butter until it looks like coarse crumbs. Set aside.
- In a large bowl gently mix apple layer ingredients, set aside.
- Mix cream cheese and sugar well. Beat in egg and vanilla and mix well.
- Spread cream cheese mixture into pie shell. Add the apple slices evenly. Top with streusel mixture and top with small chunks of butter.
- Bake 50-60 minutes, or until apples are tender and streusel is golden. You may need to cover the pie loosely with foil the last 15 minutes of baking to prevent over browning.
- Let pie cool 1 hour prior to eating. Store pie in fridge.
Nutrition Facts : Calories 776.2, Fat 50.2, SaturatedFat 24.4, Cholesterol 115.5, Sodium 565.8, Carbohydrate 76.5, Fiber 3.7, Sugar 40.5, Protein 7.7
CREAM-CHEESE PIE CRUST
Make and share this Cream-cheese Pie Crust recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Dessert
Time 15m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 425°F if you are baking the pie shell.
- Combine the flour and salt in a mixing bowl and stir with a fork to mix, or put into the food processor.
- Add the shortening and cream cheese, and cut them into the flour until the mixture looks like small pebbles, it will be irregular, and some pieces will be larger than others, or process with"pulses" in a food processor.
- Sprinkle the water evenly over the mixture, a little at a time, stirring with a fork or with"pulses" after each addition to distribute the water evenly.
- Depending on the moisture in the cream cheese, the dough might not need all of the second tablespoon.
- If it feels quite soft (but not sticky), and holds together in a rough ball, it is ready to roll out.
- Shape it into a cake about 1 inch thick.
- Dust your rolling surface and rolling pin with flour, and roll the dough into a circle about 1/2 inch thick and at least 2 inches larger than the inverted pie pan.
- Transfer the dough to the pie pan, trim and crimp the edges, and the pie shell is ready to he filled before baking, or to be partially baked or fully baked.
- To bake the pie shell; Prick the dough all over with a fork at 1/2-inch intervals.
- Press a 12-inch square of heavy-duty foil snugly into the pie shell.
- Bake for 6 minutes, then remove the foil and bake for 4 minutes more if you want a partially baked shell.
- If the dough begins to puff or swell, push it down with the tines of a fork.
- If you want a fully baked shell, bake for 8 to 10 minutes more, or until it is lightly browned.
Nutrition Facts : Calories 182.9, Fat 13.7, SaturatedFat 5.7, Cholesterol 15.9, Sodium 188.7, Carbohydrate 12.3, Fiber 0.4, Sugar 0.1, Protein 2.7
CREAM CHEESE PIE CRUST
A combination of butter and cream cheese produces a forgiving crust that's supple and a joy to roll out. The cream cheese gives the crust a lovely tang. And the simple fluted edge is a traditional finishing touch. Use this recipe as a crust for our Pecan Pie.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch crust
Number Of Ingredients 6
Steps:
- Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
- Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
- Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.
- Make filling (see our Pecan Pie recipe).
COFFEE-DRIZZLED CREAM CHEESE PIE
Add a new dessert recipe to your collection, and learn how to make this Coffee-Drizzled Cream Cheese Pie. Cheesecake is classic dessert that's rich and decadent, but if you're looking for a change, dazzle your guests with this Coffee-Drizzled Cream Cheese Pie!
Provided by My Food and Family
Categories Home
Time 2h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Beat cream cheese in medium bowl until creamy. Gradually add sugar, mixing until well blended. Stir in milk. Remove 1/4 cup of the cream cheese mixture; place in small bowl. Stir in flavored instant coffee mix. Drizzle 1 Tbsp. of the coffee-flavored cream cheese mixture onto bottom of crust. Set remaining flavored cream cheese mixture aside.
- Stir whipped topping gently into remaining plain cream cheese mixture, stirring just until marbleized. Spoon into crust. Drizzle with remaining coffee-flavored cream cheese mixture. Swirl knife gently through mixtures several times for marble effect.
- Refrigerate 2 hours or until set. Store leftover pie in refrigerator.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 30 mg, Sodium 230 mg, Carbohydrate 32 g, Fiber 0 g, Sugar 21 g, Protein 3 g
COCONUT-CREAM CHEESE PIE
Take only 15 minutes to make a luscious Coconut-Cream Cheese Pie. The only challenge? Waiting for your Coconut-Cream Cheese Pie to come out of the fridge.
Provided by My Food and Family
Categories Home
Time 3h40m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Combine wafer crumbs, butter and 1/4 cup coconut; press onto bottom and up side of 9-inch pie plate. Bake 10 min. Cool.
- Microwave cream cheese in microwaveable bowl on HIGH 10 sec. or just until softened; stir until creamy. Beat pudding mixes and 2 cups milk in large bowl with whisk 2 min. Add half the cream cheese; mix well. Stir in 3/4 cup of the remaining coconut and 1 cup COOL WHIP. Pour into crust.
- Add sugar and remaining milk to remaining cream cheese; mix well. Stir in remaining COOL WHIP; spread over pie. Refrigerate 3 hours. Meanwhile, toast remaining coconut.
- Sprinkle toasted coconut over pie just before serving.
Nutrition Facts : Calories 310, Fat 18 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 35 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 0.8859 g, Sugar 0 g, Protein 3 g
CREAM CHEESE-BROWNIE PIE
Enjoy layers of flaky pie shell, fudgy brownie batter & a ribbon of cheesecake in this Cream Cheese-Brownie Pie. Our Cream Cheese-Brownie Pie is luscious.
Provided by My Food and Family
Categories Dairy
Time 2h15m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Prepare crust in 9-inch pie plate as directed on package for one-crust filled pie. Beat cream cheese, 1/4 cup sugar and 1 egg in medium bowl until well blended.
- Microwave butter and 6 oz. semi-sweet chocolate in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add 2/3 cup sugar; mix well. Blend in vanilla and remaining eggs. Add flour; mix well.
- Spread half the brownie batter onto bottom of pie crust; top with cream cheese mixture. Cover with remaining brownie batter.
- Bake 45 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool completely.
- Melt remaining semi-sweet chocolate as directed on package; drizzle over pie along with the melted white chocolate.
Nutrition Facts : Calories 530, Fat 32 g, SaturatedFat 18 g, TransFat 0 g, Cholesterol 105 mg, Sodium 270 mg, Carbohydrate 53 g, Fiber 3 g, Sugar 30 g, Protein 7 g
NO BAKE CREAM CHEESE PIE
This pie can be made with just about any fruit on top. Bananas, kiwi, strawberries, use your imagination.
Provided by LoCo4678
Categories Pie
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- 1. Using a blender, blend the softened cream cheese with the condensed milk. Add lemon juice and vanilla. Blend until creamy. Pour into graham cracker crust and chill for at least 1 hour. Add your choice of fruit just before serving. It's also very good without fruit.
FLAKY CREAM CHEESE PIE CRUST
This is my favorite pie crust. It took several years and over fifty tries to get it just right and is the soul of this book. It is unlike any other cream cheese pie crust because, in addition to being tender, it is also flaky. In fact, it is very similar in texture to almost as flaky but a little softer and more tender, and it browns more when baked, resulting in a rich golden color.
Provided by Rose Levy Beranbaum
Categories Food Processor Freeze/Chill Pastry Pie Quick & Easy
Number Of Ingredients 24
Steps:
- Food processor method:
- Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and freeze it until frozen solid, at least 30 minutes. Place the flour, salt, and baking powder in a reclosable gallon-size freezer bag and freeze for at least 30 minutes.
- Place the flour mixture in a food processor with the metal blade and process for a few seconds to combine. Set the bag aside.
- Cut the cream cheese into 3 or 4 pieces and add it to the flour. Process for about 20 seconds or until the mixture resembles coarse meal. Add the frozen butter cubes and pulse until none of the butter is larger than the size of a pea. (Toss with a fork to see it better.) Remove the cover and add the water and vinegar. Pulse until most of the butter is reduced to the size of small peas. The mixture will be in particles and will not hold together. Spoon it into the plastic bag. (For a double-crust pie, it is easiest to divide the mixture in half at this point.)
- Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
- Wrap the dough with the plastic wrap, flatten it into a disc (or discs) and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
- Hand method:
- Place a medium mixing bowl in the freezer to chill.
- Cut the butter into small (about 3/4-inch) cubes. Wrap it in plastic wrap and refrigerate it for at least 30 minutes.
- Place the flour, salt, and baking powder in a medium bowl and whisk to combine. Add the cream cheese and rub the mixture between your fingers to blend the cream cheese into the flour until it resembles coarse meal. Spoon the mixture, together with the cold butter, into a reclosable gallon-size freezer bag. Expel any air from the bag and close it. Use a rolling pin to flatten the butter into thin flakes. Place the bag in the freezer for at least 10 minutes or until the butter is very firm.
- Transfer the mixture to the chilled bowl, scraping the sides of the bag. Set the bag aside. Sprinkle the mixture with the water and vinegar, tossing lightly with a rubber spatula. Spoon it into the plastic bag. (For a two-crust pie, it is easiest to divide the mixture in half at this point.)
- Holding both ends of the bag opening with your fingers, knead the mixture by alternately pressing it, from the outside of the bag, with the knuckles and heels of your hands until the mixture holds together in one piece and feels slightly stretchy when pulled.
- Wrap the dough with plastic wrap, flatten it into a disc (or discs), and refrigerate for at least 45 minutes, preferably overnight. (For a pie shell and lattice, divide it in a ratio of two thirds:one third - use about 9.5 ounces for the shell and the rest for the lattice, flattening the smaller part into a rectangle.)
- Store:
- Refrigerated, up to 2 days; frozen, up to 3 months.
- Understanding
- A classic cream cheese crust contains no water and is more tender than an all-butter crust but not at all flaky. I have found it to be so tender it is impossible to use for a lattice top and the bottom crust often develops cracks through which a filling will leak and stick to the bottom of the pan. Very little water is needed, because the cream cheese contains 51 percent water. The addition of a small amount of water connects the two gluten-forming proteins in the flour, producing the rubbery, stretchy gluten that strenghtens the structure just enough to prevent cracking when the crust bakes. This pie crust does not shrink or distort as much as an all-butter crust because there is less development of gluten. The acidity of the vinegar weakens the gluten that forms, making the crust still more tender and less likely to shrink. If desired, it can be replaced with water.
- Cream cheese is 51 percent water and 37.7 percent fat, so 3 ounces contain 1.53 ounces (about 3 tablespoons) or water and 1.13 ounces of fat. That means that the pie crust with 6.5 ounces of flour contains the equivalent of about 4 1/2 tablespoons of water. Compared to the all-butter crust, this crust has about 1 tablespoon more water, 1.13 ounces more of fat, and .34 ounce more milk solids. The extra fat in the cream cheese coats some of the proteins in the flour, limiting the development of gluten, which would make it tougher. The milk solids add both flavor and smoothness of texture.
- The baking powder lifts and aerates the dough slightly without weakening it, but it also makes it seem more tender.
- In developing this recipe, I found that if not using the vinegar and baking powder to tenderize the crust, it is advisable to add one quarter of the butter together with the cream cheese when using all-purpose flour. This helps to moisture-proof it but, of course, takes away a little from the flakiness, as there is less butter available to add in larger pieces to create layers.
PARADISE PUMPKIN PIE WITH CREAM CHEESE
Serve a slice of paradise when you make our Paradise Pumpkin Pie with Cream Cheese recipe! This layered pumpkin pie with cream cheese is a perfect Thanksgiving dessert that people of all ages will love.
Provided by My Food and Family
Categories Thanksgiving Desserts
Time 1h35m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Prepare crust in 9-inch pie plate as directed on package for one crust filled pie.
- Beat cream cheese, 1/4 cup sugar and vanilla with mixer until blended. Add 1 egg; mix well. Pour into crust.
- Mix pumpkin, milk, spices, remaining sugar and eggs in separate bowl until blended; pour slowly over cream cheese layer in crust.
- Bake 1 hour 5 min. or until center is set. Cool completely.
Nutrition Facts : Calories 380, Fat 21 g, SaturatedFat 10 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 8 g
PISTACHIO CREAM CHEESE PIE
Steps:
- BEAT cream cheese, 1 Tbsp. milk and sugar in large bowl with wire whisk until well blended. Gently stir in 1 cup of the whipped topping. Spread onto bottom of crust.
- POUR 1-2/3 cups milk into another large bowl. Add pudding mix. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Immediately stir in the remaining whipped topping, extract, and food coloring. Spread over cream cheese layer in crust. Top with chocolate topping or syrup.
- REFRIGERATE 4 hours or until set. Store leftover pie in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CREAM CHEESE PASTRY DOUGH
Categories Quick & Easy Cream Cheese Pastry Gourmet
Number Of Ingredients 4
Steps:
- In a food processor blend the butter, the cream cheese, the flour, and the salt, pulsing the motor, until the dough just begins to form a ball, gather the dough into a ball, and flatten slightly. Dust the dough with flour and chill it, wrapped in plastic wrap, for 1 hour. The dough may be made 1 day in advance and kept wrapped well and chilled.
CREAM CHEESE BROWNIE PIE
Steps:
- Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
- In medium bowl, beat cream cheese layer ingredients with electric mixer on medium speed until smooth.
- Reserve chocolate syrup packet from brownie mix for topping. In large bowl, place brownie mix, oil, water and eggs; beat 50 strokes with spoon.
- Spread 1/2 cup brownie mixture in bottom of crust-lined pie plate. Spoon and carefully spread cream cheese mixture over brownie layer. Top with small spoonfuls of remaining brownie mixture; spread evenly. Sprinkle with pecans. Cover crust edge with 2 to 3-inch wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.
- Bake 40 to 50 minutes or until center is puffed and crust is golden brown (pie may have cracks on surface).
- In small bowl, mix chocolate syrup from packet and hot fudge topping. Place mixture in small resealable bag. Cut small hole off corner of bag. Drizzle topping over pie. Cool completely, about 3 hours, before serving. Cover and refrigerate any remaining pie.
- High Altitude: (3500-6500 ft)
- Add 3 tablespoons flour to dry brownie mix. Bake as directed above.
MOM'S CREAM CHEESE PIE
Provided by Food Network
Categories dessert
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
- For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
- For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
CREAM CHEESE CRUST
Provided by Food Network Kitchen
Time 4h
Yield 1 disk dough
Number Of Ingredients 6
Steps:
- Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until it is the size of peas. Add the cream cheese and pulse until it is the size of peas. Add the vinegar and 2 tablespoons ice water and pulse a few times, until the dough holds together when squeezed. Gather into a ball on a sheet of plastic wrap. Pat into a disk, wrap and chill at least 4 hours.
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- For the crust:Prepare the crust. If baking your crust, preheat your oven to 350 degrees F.In a food processor, blend together the graham crackers, salt and sugar until fine and completely ground. (If you don't have a food processor, throw the crackers in a ziplock and crush with a rolling pin.) You can also use 1 and 1/2 cups store bought graham cracker crumbs.Melt the butter in a small bowl.
- Pour the butter into the food processor and blend well. (Mix together crumbs and butter in a bowl of you don't have a food processor.)Dump the mixture into a pie pan.
- No need to grease the pan.Use the bottom of a glass or the bottom of a measuring cup to press the crumbs into the bottom and up the sides of the pan.At this point you can either refrigerate the crust for 1 hour (do this if you don't have air conditioning!) or you can bake the crust for 10 minutes at 350.
- Refrigerating results in a more crumbly crust, baking will get a sturdier crust that is a little more crunchy.
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- In the bowl of a standing mixer (or in a large bowl with if you are using a pastry cutter), mix flour and salt together.
- With your pastry cutter or with the mixer on low, work in the cream cheese and butter, a little at a time, until the dough resembles coarse crumbles.
- Add 1 Tbsp of cold water to the dough, and work the dough until it begins to form a ball. If the dough is too crumbly, and is not sticking together, add in another Tbsp(s) of water until the dough forms a ball*.
20 EASY CREAM CHEESE APPETIZERS - INSANELY GOOD
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- Bacon Cream Cheese Bites. If you’re looking for something a bit more decadent, bacon cream cheese bites are ideal. Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!
- Million-Dollar Cream Cheese Dip. This dip may taste like a million bucks, but you can make it for a little of nothing. It combines cream cheese, smoked gouda, bacon, mayo, cheddar cheese, almonds, green onions, and plenty of seasonings.
- Salami Cream Cheese Bites. If you love easy, no-cook appetizers that you can make in 10 minutes or less using only three ingredients, this recipe is the one for you.
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3 INGREDIENT CREAM CHEESE PIE CRUST - JULIE BLANNER
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- In a food processor, medium mixing bowl or stand mixer, combine butter and cream cheese. Gradually add flour and pulse or mix until well combined.
- Form ball and press into a disc. Cover in plastic wrap dusted with flour and refrigerate 30 minutes.
- Roll out on a floured surface and place in a greased pie dish or divide into tins for individual pies.
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RECIPE(TRIED): CREAM CHEESE PECAN PIE - FOOD NEWS
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