Filling:
16 oz Soft cream cheese
1/2 Cup Sour cream
1/2 Cup Confectioners' powdered Sugar
1/4 tsp Nutmeg
Grated rind from one small lemon
Graham cracker pie shell, premade store bought is just fine!
1 can Blueberry pie filling, chilled
16 oz Soft cream cheese
1/2 Cup Sour cream
1/2 Cup Confectioners' powdered Sugar
1/4 tsp Nutmeg
Grated rind from one small lemon
Graham cracker pie shell, premade store bought is just fine!
1 can Blueberry pie filling, chilled
Preparation
In a medium bowl using an electric mixer, beat the cream cheese, sour cream and grated lemon rind together. Add sugar and nutmeg and beat until thoroughly blended. Spread the cream mixture evenly into the pie shell. Refrigerate to chill for at least two hours before topping with berries. Cut individual servings of pie and place on a dessert plate then top with fruit filling just before serving.
If you did not care for blueberries, you may use cherry pie filling as a topper. Don't forget, If you'd like to try any of Chef Johnny's Seasonings, he is giving 10% of all sales from his site http://www.chefjohnny.com to the relief efforts in New York.
