Cream Cheese Pie

 

There are several versions to make this. I now do a pecan crust that I purchase from the store or you can do a graham cracker crust,n which I grew up eating. You can top it many ways too. I grew upm with blueberry pie filling my mom would make or strawberry or jarred peaches with natural juice. The pecan crust can be made paleo, which I like to do or buy this at the store too.

PALEO:

graham cracker crust 

• 1 1/2 cups graham cracker crumbs or process a bunch of pecans to make 11/2 cups.
• 6 tablespoons unsalted butter, melted
• 1/4 cup swerve granulated, or sugar(nonpaleo)
• 1/2 teaspoon ground cinnamon (optional, but really yummy!)

CREAM CHEESE FILLING:

• • 12 ounces cream cheese, at room temperature
  • 1/2 cup powdered swerve or 1/4 c powdered sugar
  • 2 teaspoons vanilla extract
  • 1 tsp lemon juice
  • 1 tub of cool whip, defrosted

INSTRUCTIONS

• • 1. Preheat the oven to 350 degrees F.
    2. Combine the graham cracker crumbs, melted butter, sugar and cinnamon in a small bowl. Press into a lightly buttered 9-inch pie pan. Bake for 7 minutes. Let cool for about 15 minutes.
    3. While crust is cooling, make the filling by combining the cream cheese, swerve or sugar, and vanilla, mix on medium speed until smooth. Very gently with s rubber spatula fold in cool whip.  Spread in cooled pie crust. Put your favorite fruit or pie filling. I advise you to make your own. Or organic jarred peaches without the juice. Refrigerate for a few hours and serve. Enjoy!