The holidays are tip-toeing their way into our lives, once again. Time to all friends and invite them over for a feast.
And because you like tradition, but always prefer to put a surprising twist on the table, this pie is about to take center stage on your dessert table.
With all the classic flavors of fall and thanksgivingness and party time cheer, this pie is a deliciously simple way to make an all-new treat that feels like a familiar old friend.
Easy ingredient line-up here! Just a handful of ingredients that everyone loves. Cream cheese, sour cream and a flaky Pillbsbury pie crust that will turn into a golden bowl of goodness.
Here’s how easy this recipe is: Begin by prepping your pie crust. Simple drape a Pillsbury dough round into a 9” pie pan. Then gently pinch the edges together decorative-style, and place some pie pearls on the bottom of the pan.
Don’t have pie pearls? No problem! Toss about 1 ½ cups of dry pinto beans into the bottom of your pie crust before baking. The weight of the beans will keep the crust from puffing up as it cooks, so you’ll have a ready-to-fill shell come straight out of the oven. No bubbles, breaks or unsightly pie problems.
With the pie crust in place, it’s time to bake! Bake according to package directions, for about 10-15 minutes, or until the edges turn a shiny golden brown. Without the shiny part. Because, it’s pie crust and such.
Now time to whip up the WORLD’S BEST PIE FILLING IN THE WOLRD. Tangy! Sweet! Like cheesecake, only without the cheese. And so much creamy sour cream, your heart will pucker. Which doesn’t sound like a good thing, but it totally is.
Once ready, spread the filling into the center of your cooled pie crust.
Now, a word about this filling: it is tender and forky and so, so good. But it’s also a little sensitive. You don’t want it to get hot (or warm for that matter). It’s best tasting and best textured when chilled to a good, Frigidaire-supported chill. You’ll definitely want to pour it into a completely cooled crust, then keep it in the fridge while prepping the next step. And then keep on keeping it there until ready to serve.
Time for the topping! Once you get to this step in the recipe, you’ve got two options. Making it around November? Grab some fresh or frozen cranberries to whip up the topping. Can’t find those fresh picked berries? No worries. A can of whole berry cranberry sauce proves to be a loverly alternative.
Once the filling is ready, it’ll be hot. Allow it to cool in the fridge to at least room temperature before spreading on your pie! Once poured on top, the pie needs a good 1-2 hour cooling so both topping and filling can set up and become splendid. It’s worth the wait. Fridge away.
When it’s all chilled and the time for dessert has come, grab a pie slicer and heap yourself a happy slice. A touch of sweet, a smidgen of sour, a whole forkful of soo, sooo good.
Brooke blogs at Cheeky Kitchen where she shares crazy simple, healthy family recipes. She joined Tablespoon to share some of her best, so keep an eye on Brooke's profile to see what she cooks up next!