Hilarie's Cream Cheese Pie

Joel’s mother, Grandma Jan, taught this recipe to Hilarie, who then passed it on to me.

Cream Cheese Pie
(Thea & Hilarie)

Crust :
1 cup almonds
1 cup pecans
1 tsp honey
1/8 tsp salt
1 tbsp margarine
1 tsp olive oil

Blend everything except the olive oil in a food processor until it resembles a paste. If it looks too dry, gradually add the olive oil. Press into pie pan.

Filling:
2 8 oz. packages of Neufchatel cream cheese
½ cup white sugar
3 eggs
3 egg whites
2 tsp vanilla

Blend everything in food processor until mixture is smooth. Pour into pie crust. Bake at 350˚ for 40 minutes or until done (insert a toothpick in the middle-it should come out clean). Remove pie from oven.

While the pie is cooling, use that 5 minutes to make the topping. Turn up the oven to 425˚.

Topping:
2 cups sour cream
1 tbsp sugar

Stir sugar into sour cream. Spread the topping over the slightly cooled pie and put back in the oven for another 5 minutes.  Remove from oven and chill for 5-24 hours.

Hilarie's and Grandma Jan's recipe

CREAM CHEESE PIE
CRUST:
          METHOD:
          Mix all the above ingredients in a bowl. Press the crumbs into a glass pie pan that has been sprayed with Baker’s Joy™. You can buy a ready-made graham cracker crust shell.

INGREDIENTS FOR THE FILLING:  (Note:  If you want a thicker filled pie, use a deep dish pie pan and double the filling below.)
          9 oz. of cream cheese
          1/2 cup white sugar
          3 eggs -added one at a time
          1 teaspoon vanilla
Blend all the ingredients for the filling until very smooth.  A food processor, blender or electric mixer is best. Pour the filling into the prepared graham cracker crust.  Bake at 350˚ in a preheated oven for 20 minutes.  Check after 20 minutes to see if the center is firm or is still liquid.  You can take a toothpick and put it in the center.  If it comes out clean, the pie is done.  If still liquid, bake for 5 minutes more.

TOPPING:
Mix 1 tsp. vanilla and 2 Tblsp.. sugar in 1 pint of sour cream (2cups).  Preheat the oven to 425˚.  Spread the sour cream topping on the cooled pie.  Return the pie to the oven and bake for 5 minutes.  Cool.  Refrigerate.