Happy Pi Day or should it be Pie Day? I’m so late in getting this post up today so let’s just cut to the chase. I couldn’t let “Pi Day” go by without sharing a delicious pie recipe now could I? Last year I made this pie for a Pi Day Party we were invited to. If you haven’t tried it, you should.
These cream cheese pie is so, so good. I’ve made it twice in the last week and I’m sure it won’t be the last time I make it. It reminds me so much of Marie Callendar’s cream cheese pie which I have loved and eaten for years. There is only one Marie Callendar’s left in Utah that is fairly close to my house, so it’s a good thing I can make this whenever I want.
I am a huge cheesecake lover which is why I love this pie. It’s quicker and easier to make than a cheesecake, doesn’t crack in the middle and turns out every time. A buttery graham cracker crust filled with a smooth, delicious cream cheese filling and then topped with a slightly sweetened sour cream layer . . . a perfect, delicious dessert. Top if off with some fresh berries or drizzle a little caramel sauce over the top if you’d like, but we just devoured it as is.
I think I’ll be brush up on my math skills today by practicing my fractions . . . .there is about 3/4 of this pie left from yesterday, so if I eat 1/4 of this pie after lunch, that leaves me with me with 1/2 of a pie to hide from my boys so I can finish it off tomorrow. Aren’t I good at math?!?
Happy Pi/Pie Day.
- Graham Cracker Crust:
- 1 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter , melted
- 1/4 cup sugar
- 1/2 teaspoon ground cinnamon (optional, but really yummy!)
- Cream Cheese Filling:
- 12 ounces cream cheese , at room temperature
- 3/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 2 large eggs , at room temperature
- Sour Cream Topping:
- 1 cup sour cream
- 3 1/2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs, melted butter, sugar and cinnamon in a small bowl. Press into a lightly buttered 9-inch pie pan. Bake for 7 minutes. Let cool for about 15 minutes.
While crust is cooling, make the filling by combining the cream cheese, granulated sugar, and vanilla, mix on medium speed until smooth. Add eggs and mix until just incorporated.
Pour the filling into the cooled crust and bake until set, 25 to 30 minutes (should almost be set, the very center will still "jiggle" slightly). Cool 5 minutes before topping; leave the oven on.
Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 more minutes.
Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
Make sure your cream cheese is at room temperature, it mixes up so much smoother and easier if it is.
Recipe Source: Adapted slightly from Cooking Channel