with a graham cracker crust! A.MAZ.ING. I actually found this recipe (Thank you for the idea, Peabody!), but since I’m […]
with a graham cracker crust! A.MAZ.ING. I actually found this recipe (Thank you for the idea, Peabody!), but since I’m really a graham cracker crust kind of girl, I thought, why not, I’ll modify! My daughter is eating the leftovers right now for breakfast. She said, it’s basically a granola-yogurt-fruit parfait, which is basically breakfast food. But, I disagree. It’s totally dessert and totally stellar (her words) and I will definitely be adding it to my repertoire.
Graham Cracker Pie Crust
1- 1/4 cups Graham Cracker Crumbs
5 TBSP butter or margarine, melted
Mix all ingredients, press firmly into bottom of pie plate.
8 ounces cream cheese, room temperature
1 cup sour cream
1/2 cup granulated sugar
2 -3 cups fresh berries (raspberries, blueberries, blackberries, sliced strawberries)
3 TBSP apricot preserves, warmed in microwave, so it’s easier to spread over berries before serving.
Beat cream cheese with electric mixer until smooth; add sour cream and sugar, mix well.
Pour into prepared crust and spread evenly over bottom. (You can also use a store bought crust to make this easier, but since it’s only 3 ingredients – I’m able to manage the process of making it)
Refrigerate at least 4 hours.
Thirty minutes before serving, place berries over top of pie.
Brush preserves over top of berries.
Refrigerate at least 30 minutes before serving.