Be the first to Yogurt, cream cheese, honey, and molasses make up the creamy filling for this easy pie. Plan ahead to refrigerate 1 hour before serving.
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 2 cups finely crumbled graham crackers
- 4 Tablespoons (1/2 stick) butter, softened
- 1/4 cup sugar
- 3/4 Tablespoons unflavored gelatin
- 2 egg yolks, beaten into 1/4 cup milk
- 1/2 pound Neufchatel cheese
- 1/2 pound cream cheese
- 1 teaspoon vanilla
- 1 teaspoon molasses
- 1 Tablespoon honey
- 2 cups plain yogurt
Preparation:
Preheat oven to 375 degrees F.
Combine the graham cracker crumbs, butter, and sugar in a mixing bowl, blend well, and reserve 1/2 cup of the mixture. Press the remaining mixture firmly against the bottom and sides of a 10-inch pie pan, bake for 10 minutes, and let cool.
Let gelatin soften momentarily in 1/4 cup of cold water, then dissolve, stirring, in the top of a double boiler over slowly boiling water. Add the egg yolk mixture and continue cooking over the boiling water, stirring, till mixture coats a spoon. Remove from the heat and let cool.
Combine the Neufchatel cheese, cream cheese, vanilla, molasses, and honey in a large mixing bowl and cream with an electric mixer. Add 1 cup of the yogurt and continue to cream till smooth.
Pour the cooled gelatin mixture over the cheese mixture, stirring steadily. Add the second cup of yogurt, mix well, and pour mixture into the prepared pie shell. Sprinkle the top with the reserved crumb mixture and chill pie for 1 hour before serving.
Yield: 8 to 10 servings
Recipe Source: James Villas' The Town & Country Cookbook by James Villas (Little, Brown & Co)
Reprinted with permission.
Combine the graham cracker crumbs, butter, and sugar in a mixing bowl, blend well, and reserve 1/2 cup of the mixture. Press the remaining mixture firmly against the bottom and sides of a 10-inch pie pan, bake for 10 minutes, and let cool.
Let gelatin soften momentarily in 1/4 cup of cold water, then dissolve, stirring, in the top of a double boiler over slowly boiling water. Add the egg yolk mixture and continue cooking over the boiling water, stirring, till mixture coats a spoon. Remove from the heat and let cool.
Combine the Neufchatel cheese, cream cheese, vanilla, molasses, and honey in a large mixing bowl and cream with an electric mixer. Add 1 cup of the yogurt and continue to cream till smooth.
Pour the cooled gelatin mixture over the cheese mixture, stirring steadily. Add the second cup of yogurt, mix well, and pour mixture into the prepared pie shell. Sprinkle the top with the reserved crumb mixture and chill pie for 1 hour before serving.
Yield: 8 to 10 servings
Recipe Source: James Villas' The Town & Country Cookbook by James Villas (Little, Brown & Co)
Reprinted with permission.
