I am not much of a pie person I must confess. Not because I don’t like it because I certainly do – it’s one of my favorite desserts! I especially love it served a la mode – anything with ice cream is always better, isn’t it? The truth is I don’t make a lot of pies because I get scared I’ll mess it up. It’s just one of those desserts that I truly feel intimidated, I don’t know why. That fear factor has certainly prevented me from trying to make pies.
However, recently I realized that it’s totally silly to not make a yummy pie just because I find it daunting. After all I surely am missing a lot if I continue to not even try! When I learned I can make a cream cheese-based pie, then I decided to make this yummy Pie dessert. If I can make cheesecake then perhaps I can make a cream cheese pie and yes, I did it with success!
I was totally elated when I made this very pretty pie and it turned out so good as well. I didn’t have a problem letting it set as cream cheese sets perfectly every time. Ok, so my crust is not from scratch but that’s my next challenge! In the meantime for those of you are scared to make pies – try this super-easy recipe – you’ll feel almost like a pro afterwards and trust me everyone will love this!!!
Homemade or store-bought Pie crust (for a 9″ pie tin)
For the Filling
1 block/package (8 oz) Cream Cheese, softened
1/3 cup Sugar
1/2 cup Sour Cream
1 teaspoon Vanilla Extract
For the Topping
2 cups Pears (about 3-4), peeled and sliced
1 Tablespoon Lemon Juice
3 Tablespoons Brown Sugar
1 teaspoon ground Cinnamon
1/3 cup Apricot Preserve (or Jam)
Preheat the oven to 375 F. Bake the pie dough for 10 minutes. Set aside. Leave the oven on.
While the pie dough is baking make the filling. In a bowl of a mixer, beat the cream cheese until smooth and free of any lumps. Slowly add in the sugar and beat until smooth. Add the egg and beat again until fully incorporated. Lastly, beat in the sour cream and Vanilla extract until well-blended. Spoon the mixture into the partially baked pie crust.
Gently, toss the sliced pears with the lemon juice, sugar, and cinnamon. Arranged nicely on top of the cream cheese mixture.
Gently heat the apricot preserve or jam until warm. Spread evenly over the pear slices.
Bake in the preheated oven for 45-55 minutes or until golden brown. Transfer to a wire rack to cool. Can be served warm, room temp or cold. This is super-delish!
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