Mondays are difficult, so you might as well have pie for breakfast. I did.
Mama Dip’s Cheescake Pie
8 oz cream cheese
1/3 c sugar
1/3 pint of sour cream (I had no yogurt, much less sour cream, so I used strawberry kefir, and it worked just fine)
1 scant teaspoon of vanilla extract
1 pie crust (Mama Dip called for graham cracker crust, but I had some chilled pie dough leftover from last week and a pie that didn’t happen)
Fruit topping: 1 Tb cornstarch
pint of jam (I used blueberries that DP canned last June, but any pie filling fruit would do. You could probably top it with fresh fruit. If you want to do that, don’t cook it down.)
1. Preheat the oven to 325 degrees.
2. Beat cream cheese and sugar. Then add egg and sour cream and vanilla, mixing well after each. Mix until smooth and creamy. Pour into crust and bake for an hour.
3. Combine cornstarch and the fruit in its juice in a saucepan over medium heat. Stir continuously until it thickens.
4. Cool fruit and spoon it over the cooled pie.
What non-writing thing are you thinking about this morning?