Saturday, July 09, 2011

Best pie EVER: Creamy Fresh Fruit Pie


Creamy Fresh Fruit Pie
recipe from Creme de Colorado, Denver Junior League Cookbook, 1987

1 9-inch pastry shell
8 oz cream cheese, softened
3/4-1 cup sugar, depending on sweetness of fruit
2 tsp vanilla extract
2 cups heavy cream, whipped
2 cups seasonal fruit (glaze optional)

6-8 servings

1.  Bake and cool pastry shell.  Set aside.
2.  In a small bowl, cream together cream cheese, sugar and vanilla.
3.  Fold in whipped cream.  Spread into baked pastry shell.
4.  Cover and refrigerate. (May be made one day in advance.)
5.  Just before serving, cover the top with fruit.

You're welcome, America.

1 comment:

  1. Bookmarked on my iPhone! Definitely going to make that this week! Thank you for sharing :-)