1/2 cup sugar
1 teaspoon lemon juice
1/4 teaspoon vanilla
dash of salt
2 eggs
graham crack crust
Preheat oven to 325 degrees. In a bowl, combine cream cheese, sugar, lemon juice, vanilla and salt. Mix until well blended. Add eggs, once at a time, mixing well after each addition.
Place crust on baking sheet. Pour in filling. Bake for 25 - 30 minutes or until inserted knife comes out clean.
Topping: Combine 1 cup sour cream, 2 tablespoons sugar and 1/4 teaspoon vanilla. Carefully spread over pie. Continue baking 10 minutes; cool. Chill 3 hours. Top with fruit.
*The Best Freezer Cookbook; 100 Freezer-Friendly Recipes, Plus Tips and Techniques by Jan Main
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