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Prep Time: 35 Minutes Cook Time: 20 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Impressive as it looks, this dessert is really easy to prepare. I make it often when strawberries are at their peak. My husband thinks it's terrific, and I receive compliments when I serve the pie to guests. -Dorothy Bateman, Carver, Massachusetts Ingredients:
1 unbaked pastry shell (9 inches) |
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened |
1/2 cup plus 2 tablespoons sugar, divided |
1/2 teaspoon vanilla extract |
2 eggs |
1 cup (8 ounces) sour cream |
2 pints fresh strawberries, hulled |
confectioners' sugar, optional |
Directions:
1. Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil and set shell aside.
2. In a bowl, combine cream cheese, 1/2 cup sugar and vanilla; beat until smooth. Add eggs; mix until combined. Pour into shell. Bake at 350° for 20-25 minutes or until center is almost set. Remove from the oven and let stand for 5 minutes.
3. Meanwhile, combine sour cream and remaining sugar in a bowl; mix well. Spread over filling. Turn oven off. Return pie to the oven for 15 minutes. Remove; cool on a wire rack. Refrigerate for 6 hours or overnight. Before serving, top with strawberries. Dust with confectioners' sugar if desired. Yield: 6-8 servings.
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