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"Vegetables are a must on a diet. I suggest carrot cake, zucchini bread, and pumpkin pie."--Jim Davis

METHODIST PIE Recipe

4.8 stars - based on 4 votes
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This recipe for METHODIST PIE is from 100 Years and Still Cookin'!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust:
18 graham crackers
2 T. sugar
1/4 c. or 1/4 lb. butter, melted

Filling:
1 1/2 lbs. Philadelphia cream cheese
3/4 c. sugar
3 whole eggs
1 t. lemon juice
1 pinch salt
Directions:
Directions:
Crust:
Roll crackers, mix sugar and butter together. Add cracker crumbs and mix well.

Filling:
Line a 10" pie pan with graham cracker crust mixture. Beat cream cheese thoroughly until fluffy. Add well-beaten eggs, sugar and other ingredients. Pour into crust.
Bake exactly 30 minutes in a preheated oven at 375º. Remove from the oven and spoon following over it:
1 pint sour cream to which has been added 2 T. sugar and 1 scant t. vanilla.
Glaze in oven at 475º for 5 minutes more. Watch carefully. Chill before serving.
Personal Notes:
Personal Notes:
Contributed by Sylvia Redfield, a winter visitor from Montana. She found it in a 1955 issue of "Shepherdess Magazine", a Methodist Church publication from the North Georgia Annual Conference.

 

 

 

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