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| Photo provided by kraftrecipes.com |
Cheesecake Pie with pecan graham cracker crust (Gluten-free option)
8 oz. gluten free cream cheese
1/3 cup of sugar
1 tsp gluten free vanilla
1 regular size tub of Cool Whip
1 cup gluten free graham cracker crumbs
1/4 cup finely chopped pecans
2 Tbsp butter
Pie crust
Heat oven to 350 degrees.
Mix together graham cracker crumbs, pecans and butter.
Line the bottom and sides of a pie tin with mixture and bake for 10 minutes.
Take pie crust out of the oven and set aside to cool.
Pie filling
Cream together cream cheese and 1/3 cup of sugar until smooth.
Add 1 tsp of vanilla and mix until blended.
Lightly fold in Cool Whip by a couple large spoonfuls at a time until the cream cheese mixture and Cool Whip is evenly distributed and smooth. Do not stir vigorously.
Spoon filling into pie crust.
Chill in refrigerator for at least 1 hour before serving or overnight.
Enjoy!
There are many variations to this recipe. This recipe above is the good old standby that's always going to turn out good. The whole tub of whipped topping is not nessessary to make this a success, halfing the amount of whipped topping used is possible for making a smaller pie. This pie can also be made ahead of time by at least two days chilling in the refrigerator.
And the best thing about making this recipe is that you don't have to bake the pie at all if you use an already made gluten-free pie crust. Or not use a crust at all.
You can make trifles, pudding cups, parfaits, and more with this basic cheesecake filling recipe.
Try serving it with fruit filling such as cherry, apple, blueberry or pumpkin!
1/3 cup of sugar
1 tsp gluten free vanilla
1 regular size tub of Cool Whip
1 cup gluten free graham cracker crumbs
1/4 cup finely chopped pecans
2 Tbsp butter
Pie crust
Heat oven to 350 degrees.
Mix together graham cracker crumbs, pecans and butter.
Line the bottom and sides of a pie tin with mixture and bake for 10 minutes.
Take pie crust out of the oven and set aside to cool.
Pie filling
Cream together cream cheese and 1/3 cup of sugar until smooth.
Add 1 tsp of vanilla and mix until blended.
Lightly fold in Cool Whip by a couple large spoonfuls at a time until the cream cheese mixture and Cool Whip is evenly distributed and smooth. Do not stir vigorously.
Spoon filling into pie crust.
Chill in refrigerator for at least 1 hour before serving or overnight.
Enjoy!
There are many variations to this recipe. This recipe above is the good old standby that's always going to turn out good. The whole tub of whipped topping is not nessessary to make this a success, halfing the amount of whipped topping used is possible for making a smaller pie. This pie can also be made ahead of time by at least two days chilling in the refrigerator.
And the best thing about making this recipe is that you don't have to bake the pie at all if you use an already made gluten-free pie crust. Or not use a crust at all.
You can make trifles, pudding cups, parfaits, and more with this basic cheesecake filling recipe.
Try serving it with fruit filling such as cherry, apple, blueberry or pumpkin!
You can even stuff it into strawberries for a really decadent treat!
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