Mom's 4-Star Cheese Pie
Yield
6 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 8 | ounces |
cream cheese
room tempature |
|
| ½ | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | cup |
sour cream
|
|
| 2 | teaspoons |
sugar
|
|
| ½ | teaspoon |
vanilla extract
|
|
| Crumb crust | |||
| 1 ¼ | cups |
vanilla wafers
|
* |
| ⅓ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 231.2 | ml/g |
cream cheese
room tempature |
|
| 118 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 237 | ml |
sour cream
|
|
| 1E+1 | ml |
sugar
|
|
| 2.5 | ml |
vanilla extract
|
|
| Crumb crust | |||
| 296 | ml |
vanilla wafers
|
* |
| 79 | ml |
butter
melted |
|
Directions
Combine crumbled wafers and melted butter.
Press firmly in pie pan and chill.
In a mixer, beat eggs and then add the cream cheese (room temperature), ½ cup sugar and vanilla.
When thorughly mixed, pour into crust and bake for 20 minutes at 350℉ (180℃).
Remove and cool.
Mix together sour cream, sugar, and ½ teaspoon vanilla and spread over top of pie.
Return to oven and bake for another 5 minutes.
Cool and refrigerate.
