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Receta Cream Cheese Pie with Nut Crust

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This is a gluten-free, lower-fat version of my mother-in-law's famous Cream Cheese Pie.

Tiempo de Prep:
Tiempo para Cocinar:
 
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Ingredientes

Direcciones

  1. Crust: Blend everything except the olive oil in a food processor until it resembles a paste.
  2. If it looks too dry, gradually add the olive oil.
  3. Press into pie pan.
  4. Filling:Blend everything in food processor until mixture is smooth.
  5. Pour into pie crust.
  6. Bake at 350˚ for 40 minutes or until done (insert a toothpick in the middle-it should come out clean).
  7. Remove pie from oven. While the pie is cooling, use that 5 minutes to make the topping. Turn up the oven to 425˚.
  8. Topping: Stir sugar into sour cream.
  9. Spread the topping over the slightly cooled pie and put back in the oven for another 5 minutes.
  10. Remove from oven and chill for 5-24 hours.
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Comentarios

  • John Spottiswood
    12 de Noviembre de 2010
    This looks fantastic. Do you think it would taste ok with regular cream cheese or is Neufchatel a must?
    1 reply
    • Thea Ledendecker
      12 de Noviembre de 2010
      Actually, the original recipe had regular cream cheese in it and 6 eggs. If you add the extra eggs, you might have to lower the cooking time a bit because the filling is thicker.

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