Friday, July 9, 2010

Cream Cheese Pie

I found this Paula Deen recipe for Cherry Cream Cheese Pie a few months ago and it turned out amazing (from Paula Deen, would you expect anything less?!). So, I thought I would make it again, but with a little twist for the Fourth of July. Simply trade the cherry pie filling for fresh berries, and you will get a fresh, delicious summer treat.

Here is Paula's recipe, just slightly modified:

1 (8 ounce) package light cream cheese, at room temperature
1 (14 ounce) can light sweetened condensed milk
1/2 cup fresh lemon juice (fresh is very important)
1 teaspoon vanilla extract
1 (9-inch) graham cracker pie crust
2 cups chopped berries -- strawberries, blueberries

In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.

Top the pie with the berries just before serving.