Cream Cheese Pie

I recently found this recipe tucked in one of my old books that was discovered during the move. I guess I had been using this recipe as a bookmark! There is something so nostalgic about seeing my Grandmother's, Mama as we called her, handwriting. I'd been meaning to make this for a while. Of course I started thinking, "How can I make this my own?" 

I decided to use shortcakes for the pie crust and it was sinful. While researching other cream cheese pies, I noticed many of them called for a topping, this sour cream topping from Food Network was exactly what I was looking for. A couple of changes were added but the final is a perfect holiday, or anytime, dessert!

Shortcake Pie Crust

  • 4 leftover biscuits pulsed in food processor, approximately 1 1/2 cups of crumbs
  • Combine with 6 tablespoons of melted butter
  • Healthy sprinkle of cinnamon
  • Splash of vanilla
  1. Mix above together with a fork then mold into a pie dish.
  2. Bake at 375° for 10 minutes.
  3. Let cool completely before adding the filling

Pie Filling

  • 9 ounces cream cheese
  • 1/4 cup cream
  • 3 eggs
  • 1 cup of sugar
  • Juice if one lemon
  • Sprinkle of salt
  • Splash of vanilla
  1. Mix above together in an electric mixer for 3-4 minutes until whipped and smooth
  2. Pour into cooled shortcake pie crust and bake at 350° for 20 minutes
  3. Refrigerated for 3 hours 

Sour Cream Topping

  • 1 cup sour cream
  • 3 tablespoons granulated sugar
  • Healthy splash of Vanilla
  1. Whip all ingredients together with an electric mixer.
  2. Top the pie before serving.
I love how Mama’s recipes were simply jotted down, no real recipe, just ingredients!
— Carrie