Cheesecake Pie with Berries |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
|
This is a great dish for entertaining because it can be made ahead and topped with berries just prior to serving. Ingredients:
1 1/2 cups pecan halves |
1/4 teaspoon salt |
5 tablespoons sugar, divided |
3 tablespoons unsalted butter, melted |
cooking spray |
1 (8-ounce) block 1/3-less-fat cream cheese, softened |
1 teaspoon vanilla extract |
1 teaspoon grated lemon rind |
1 tablespoon fresh lemon juice |
1 (12-ounce) container frozen fat-free whipped topping, thawed |
2 cups sliced strawberries |
Directions:
1. Preheat oven to 350°.
2. Place pecans, salt, and 1 tablespoon sugar in a food processor; pulse 15 times or until mixture resembles coarse meal. Add butter; pulse 5 times or until combined. Pat mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.
3. Bake at 350° for 15 minutes or until lightly browned. Cool crust completely in dish on a wire rack.
4. Beat cream cheese, remaining 1/4 cup sugar, and vanilla with a mixer at medium speed until smooth. Add lemon rind and lemon juice; beat well. Fold in one-fourth of whipped topping. Fold in remaining topping. Spoon filling into prepared crust. Cover with plastic wrap, and freeze 8 hours or until firm.
5. Let pie stand at room temperature 10 minutes before serving. Cut into wedges, and top with berries.
|
|