This recipe was from a friend of my mom's. I use it every summer to keep the staff going! You can also make it in individual batches - I like to bake mini pies in my little custard pots sometimes.
Crust
2 cups graham cracker crumbs (1 pack)
1/2 cup sugar
1/2 cup melted butter
Make sure you crush the graham crackers very fine, then press the whole mess into the pie pan.
16 oz cream cheese (soften it first)
2 eggs
2/3 cup sugar
1 tsp vanilla
You can add these in order, but I don't think it makes any difference. Beat until it's smooth then pour into the crust. Bake at 375 for 20 minutes, let stand about 15 minutes.
Topping
1 cup sour cream
2 tablespoons sugar
1 tsp vanilla
Spread over the pie. Bake at 425 for 10 minutes (if you don't remember at this point to put a pan under the pie you will be sorry!)
Cool, then chill overnight.
Crust
2 cups graham cracker crumbs (1 pack)
1/2 cup sugar
1/2 cup melted butter
Make sure you crush the graham crackers very fine, then press the whole mess into the pie pan.
16 oz cream cheese (soften it first)
2 eggs
2/3 cup sugar
1 tsp vanilla
You can add these in order, but I don't think it makes any difference. Beat until it's smooth then pour into the crust. Bake at 375 for 20 minutes, let stand about 15 minutes.
Topping
1 cup sour cream
2 tablespoons sugar
1 tsp vanilla
Spread over the pie. Bake at 425 for 10 minutes (if you don't remember at this point to put a pan under the pie you will be sorry!)
Cool, then chill overnight.
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| Just out of the oven after the first baking |
 |
| Topping added |
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| Chilled - the next morning |
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