Cowgirls in the Kitchen – Sarah Lamb

by

 

 

 

 

In the mood for a sweet, fruit treat, or have unexpected company dropping by? Maybe it’s HOT and you just don’t want to heat up the oven but need dessert. I’ve got the perfect and most versatile thing for you. 

Before I got married, my mother in law had what she called a “Courting Pie”. It was a pie served to her and her husband at a get together that brought them together, and is a piece of their family history. 

I’d never had anything like it, and loved it so much! But, as we have some food allergies in our house, and I find for some reason, nowadays cherries make my mouth itch (which stinks, they are my favorite) I’ve modified the original recipe so that we can all enjoy it. 

It’s just as tasty either way you make this, and all of this is pretty much fridge and pantry staples, so you can whip this thing up in less than 10 minutes. 

A few of the heroines in my book can’t cook at all…perhaps they should try this pie out! No cooking required! But here’s a little secret! The original courting pie i going to play a part in a book that releases soon! Cherry Cheese Pie by Carissa. My mother-in-law doesn’t know about that yet, or the fact I’ve slipped her and my father-in-law’s names in there! 😉 

Now are you ready to make the world’s most delish and easy pie?

 

 

Blueberry (or whatever you like!) Cream Cheese Pie

Ingredients

  • 1 block of softened cream cheese
  • ½ cup of sugar (can use less)
  • Can of pie filling (Blueberry, cherry, or raspberry works best)
  • 1 ½ cups of whipping cream OR tub of whipped topping. (whipping cream tastes better)
  • (If using whipping cream, also add 1 tsp of vanilla and 2 tbs of powder sugar to ingredients.)
  • 1 gram cracker pie crust, made yourself or store bought

Steps: 

  1. Beat whipping cream, powdered sugar, and vanilla until peaks form. If using whipped topping, you can omit this step.
  2. In a separate bowl, beat cream cheese and sugar until smooth
  3. Combine whipped cream and cream cheese mixture, beat until smooth
  4. Pour into pie pan
  5. Add pie filling on top
  6. Refrigerate at least 2 hours

Notes: 

A can of the pie filling can actually generously top two pies, so considering doubling this recipe! I always do!

Don’t want crust or don’t have pie pans? No need for it! Just put the mixture in a small bowl and top with the fruity topping. It’s still amazing. Or, put a crushed graham cracker or cookie in the bottom of a small bowl.

Need to serve a crowd? Make in a 9×13 and cut into squares.

I hope that you’ll enjoy this tasty recipe if you give it a try! Have a good and safe Thanksgiving, everyone!

Website |  + posts

Sarah is wife to an amazing teacher and mom to two boys who are growing up just a little too fast. She spends her days working and writing in the Blue Ridge Mountains of Virginia.

30 thoughts on “Cowgirls in the Kitchen – Sarah Lamb”

  5. I have been making this pie for years. I usually make this pie using 1/4 cup of Splenda or monk fruit instead of sugar along with no sugar added pie filling because husband is diabetic. Also use no sugar added cool whip. If you are a diabetic it works out pretty good that way and it is something you can have. I do use the gram cracker crust but you can use the one that is made out of nuts. It helps with the sugar intake.

    • You are right! I’m glad you’ve been able to modify it and enjoy! That’s what I had to do too. Sadly, my kiddos and I share peanuts, tree nuts, egg, coconut, peas, avocado and fish allergies! Phew! I think I have to modify most everything else!

  6. I don’t think my pie loving husband really likes cheesecake; maybe the fruity topping will persuade him. My daughter and I are cheesecake fans, so will enjoy trying this.

  8. I love this pie, have made it for years. To the person who commented that her husband doesn’t like cheesecake, I don’t either. This doesn’t really taste like cheesecake to me. Cherry and Blueberry are my two favorites. Thanks for sharing the recipe.

  9. I always make this pie at Christmas and everyone just loves it. I use the cherry pie filling on top and it’s so good. My favorite of all. How special that you put this in your new book! I’ll definitely look forward to that. But I really love that you call it the “courting pie.” Really cool!

  10. Yum. This sounds delicious. I have had something similar at pot lucks over the years. Thanks so much for sharing. the recipe. I love pies and make quite a few, but don’t have any similar to this. I have a feeling this will be a summer favorite.
    Have a wonderful Thanksgiving.

  11. Thank you for sharing your recipe, it sounds delicious! May you and your family have a Blessed Thanksgiving.

Comments are closed.