Let’s talk pie. Thanksgiving dinner with my husband’s family is always followed by the traditional pie for dessert. I must admit I am scared to make pie crust. Now you know one of my weaknesses.
Making pie crusted isn’t something I’ve perfected, so the perfectionist in me chooses not to make it. I plan on working on that is the near future, but for now, I stick with graham cracker or cookie crumb crusts. This pie is easy and yummy, but it looks elegant and impressive.
I found this recipe for Black Forest Cheesecake in an old Quick Cooking magazine, now called Simple and Delicious. It is made with sour cream which adds a slight tang to the pie. It is also not a very heavy or rich dessert, which is nice after a big Thanksgiving meal.
Here are some other great pie recipes from my archives also:
Tomorrow, I will have a non-traditional twist on a classic Thanksgiving dessert along with a few more ideas of those of you who stray from the norm.
- 1 package (8 oz) cream cheese, softened
- 1/3 cup sugar
- 1 cup (8 oz) sour cream
- 2 tsp vanilla extract
- 1 carton (8 oz) frozen whipped topping, thawed
- 1 chocolate crumb crust (8 inches)
- 1/4 cup baking cocoa
- 1 Tbsp powdered sugar
- 1 can (21 oz) cherry pie filling
- In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream and vanilla. Fold in whipped topping. Spread half of the mixture evenly into crust.
- Fold cocoa and confectioners’ sugar into remaining whipped topping mixture; carefully spread over cream cheese layer. Refrigerate for at least 4 hours.
- Cut into slices; top each slice with cherry pie filling. Refrigerate leftovers. Yield: 6-8 servings.