Summer Berry Cream Cheese Pie

Summer Berry Cream Cheese Pie

crust:

• • 1 sleeve graham crackers, finely crushed

  • 2 tablespoons granulated sugar

  • 1/2 teaspoon salt

  • 4 tablespoons unsalted butter, melted

filling:

• • 1 pound (two 8-ounce packages) reduced fat cream cheese, softened to room temperature

  • 1/2 cup powdered sugar

  • zest and juice of 1 lemon

  • 1/2 teaspoon vanilla

  • 1/2 cup heavy whipping cream

garnishes:

• • 1/3 cup jam or preserves (such as blueberry or seedless raspberry)

  • 2 cups assorted berries (strawberries, blueberries, blackberries and/or raspberries)

Preheat the oven to 350. Spray a deep-dish pie plate with non-stick spray.

In a bowl, combine the crushed graham crackers, sugar and salt. Drizzle with the melted butter and toss with a fork to combine. Press evenly into the bottom and sides of the pie pan. Place in the freezer and freeze for 15 minutes.

Bake the crust for 10 minutes. Set aside to cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese for 2 minutes. Beat in the powdered sugar, lemon zest and juice, and vanilla until smooth and creamy, about 2-3 minutes.

In a separate bowl, whip the heavy cream until soft peaks form. Fold cream into the cream cheese mixture. Spoon the filling into the cooled crust. Dollop the jam on top of the filling and gently swirl with a knife, taking care not to disturb the crust. Arrange the berries on top.

Refrigerate for 4 hours, or overnight, before serving.

Yields 8 servings.

Recipe from Curly Girl Kitchen