Sour Cream Cheesecake pie
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- 1 large
- graham cracker pie crust--i use the one with 2 extra servings
- 1 small
- can crushed pineapple-drained
- 12 oz
- cream cheese-room temperature
- 2 large
- 3/4 c
- 2 tsp
- 1/2 tsp
- lemon juice
- 1 tsp
- grated lemon zest
1Put the drained crushed pineapple in the bottom of the graham cracker pie shell.
Put pie shell on a cookie sheet so it is easier to handle.
2Combine and beat the cream cheese, eggs, sugar, vanilla, lemon juice and zest until light and smooth.
3Pour into the crust and bake for 20 minutes at 350 degree.
4Take out of oven and add a mixture of:
1 cup sour cream
3 1/2 tablespoons sugar
1 teaspoon vanilla
Carefully spreading over the top of the pie.
5Bake another 10 minutes more and refrigerate after cool.