Use your favorite fruits to top the cream cheese layer in this chilled dessert.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Preheat oven to 400 degree F. For pastry, in a medium bowl stir together flour, granulated sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and enough cold water to moisten. Knead gently until mixture forms a ball.

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  • On a lightly floured surface roll dough to a 12-inch circle; carefully transfer to a 9-inch pie plate. Trim pastry to 1/2-inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake 8 minutes; remove foil. Bake for 10 minutes more or until golden. Cool on a wire rack.

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  • For filling, in a bowl beat cream cheese and powdered sugar until combined. Add whipping cream, the 1 tablespoon liqueur, and vanilla. Beat until combined. Spoon filling into baked pastry shell. Cover and chill 1 to 4 hours.

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  • To serve, arrange fruit on top of filling. Heat preserves and 1/2 teaspoon liqueur until melted. Drizzle over pie. Makes 8 servings.

Nutrition Facts

427 calories; 28 g total fat; 17 g saturated fat; 1 g polyunsaturated fat; 8 g monounsaturated fat; 108 mg cholesterol; 298 mg sodium. 214 mg potassium; 38 g carbohydrates; 3 g fiber; 21 g sugar; 6 g protein; 0 RE vitamin a; 1166 IU vitamin a; 33 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 28 mcg folate; 0 mcg vitamin b12; 61 mg calcium; 2 mg iron;

Reviews (1)

1 Ratings
  • 5 star values: 0
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  • 3 star values: 1
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  • 1 star values: 0
Rating: Unrated
07/08/2013
I've made this delicious dessert for years--since the time it first appeared in BHG many years ago. I actually prepare it in a tart pan. It is an absolute show stopper!