A few weeks ago, we had our good friends over for dinner. They supplied the steaks with truffle mushroom sauce (YUM!) and asparagus and I was in charge of a side and the dessert. I found this recipe while searching the food blogs for something quick and tasty. It just screamed summer to me.
Was it good? We just about finished the whole pie, and the kiddos gobbled it up too.
Sugar Cookie Pie, adapted from The Dainty Vegetarian
– Premade Sugar Cookie Dough (I used the entire roll and found it made a bit too much crust. Try starting with 1/2 roll and work your way up from there)
– 8 oz Package of Cream Cheese at room temperature (I used reduced fat – it would also be yummy with strawberry cream cheese!)
– 4 oz. Creme Fraiche
– 2 tsp. Vanilla
– 1/4 Cup Sugar
– Grated Lemon Zest, to taste
– Fresh Fruit for topping
Preheat oven to 325. Press cookie dough into pie pan and bake for 35 minutes (My crust “bubbled up” in the middle and was a bit uncooked, so I poked it down after about 20 minutes.). Let pie crust cool.
Meanwhile, combine cream cheese, creme fraiche, vanilla, sugar and lemon zest in a large bowl. Blend with hand mixer until smooth. Pour and spread into pie crust. Top with your favorite summer fruit and enjoy!