“I used to wonder why I disliked cheesecake and key lime pie, since I like cream cheese pastry and lemon pie. Then I tried a key lime pie in a shortbread crust and realized it was the graham cracker crust I disliked. Both these desserts need a darker than usual crust, however.” - by GYPSY-WITCH
Ingredients
Adjust Servings
Original recipe yields 1 - 9 inch pie crust
Directions
- Cream the cheese and butter together with the sugar. Work in the flour a tablespoon at a time until the dough has the grainy consistency of a graham cracker crust. (May take a little more or a little less than 1 cup of flour.)
- Roll up into a ball, wrap in plastic wrap, and put in refrigerator for 15 to 30 minutes to develop some body. Put in pie plate and pat down to cover bottom and sides.
- If your pie filling is pre-cooked, you will want to bake the crust. Preheat the oven to 325 degrees F (165 degrees C). Bake for 15 to 20 minutes, or until edges start to darken.
Nutrition
Amount Per Serving (8 total)
- Calories
- 225 cal
- 11%
- Fat
- 15.4 g
- 24%
- Carbs
- 19 g
- 6%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
pomplemousse
"Very nice. I'd definitely suggest coating the pie plate with cooking spray, though. My crust stuck like crazy to the pie pan, and I use a glass pie pan. I don't have high protein wheat flour, so I ..." See morejust used regular ww flour. I'm not sure if that made any difference or not, but it really didn't get crumbly. I added wheat germ to get a bit of the texture of a graham cracker crust--about 2 tablespoons, and I added about 3 tablespoons more flour than it called for. It also took longer to bake--about 5 minutes more, but that tends to depend on your oven. I ended up with extra, almost enough to make another pie, so I'll find something to do with that. Thanks for the recipe!"
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