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Add a photoThis is a gluten-free, lower-fat version of my mother-in-law's famous Cream Cheese Pie.
Ingredients
- Crust :
- 1 cup almonds
- 1 cup pecans
- 1 tsp honey
- 1/8 tsp salt
- 1 tbsp margarine
- 1 tsp olive oil
- Filling:
- 2 8 oz. packages of Neufchatel cream cheese
- ½ cup white sugar
- 3 eggs
- 3 egg whites
- 2 tsp vanilla
- Topping:
- 2 cups sour cream
- 1 tbsp sugar
Directions
- Crust: Blend everything except the olive oil in a food processor until it resembles a paste.
- If it looks too dry, gradually add the olive oil.
- Press into pie pan.
- Filling:Blend everything in food processor until mixture is smooth.
- Pour into pie crust.
- Bake at 350Ë for 40 minutes or until done (insert a toothpick in the middle-it should come out clean).
- Remove pie from oven. While the pie is cooling, use that 5 minutes to make the topping. Turn up the oven to 425Ë.
- Topping: Stir sugar into sour cream.
- Spread the topping over the slightly cooled pie and put back in the oven for another 5 minutes.
- Remove from oven and chill for 5-24 hours.
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Comments
November 12, 2010This looks fantastic. Do you think it would taste ok with regular cream cheese or is Neufchatel a must?1 reply
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