Cinnamon Crunch Pie III Recipe

Ingredients

1 (8 ounce) package cream cheese, softened

1/4 cup white sugar

1 1/2 tablespoons all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup chopped walnuts

1 cup butter, melted

2 eggs

1 teaspoon vanilla extract

2 tablespoons lemon juice

1 cup raisins

1 cup sliced almonds

1 cup chopped pecans

Directions

In a medium bowl, cream together the cream cheese, sugar and flour until smooth. Stir in baking powder, salt and cinnamon. Beat in the pecans, almonds, and pecans. Set aside 1/2 cup of the whipped cream. Beat cream cheese mixture into the remaining whipping cream. Pour into pie shell.

In a large bowl, beat butter, eggs and vanilla until smooth. Mix into cream cheese mixture. Place raisins in the fruit blender/sugar and lemon juice. Mix egg mixture into cream cheese mixture. Pour over pie. Chill in refrigerator for at least 2 hours.

Preheat oven to 375 degrees F (190 degrees C).

Bake pie in preheated oven for 30 minutes. Allow to cool entirely. Garnish with nuts, almonds, pecans and raisins. Chill pie in refrigerator for at least 1 hour before serving.

Comments

Pestey MyNYC writes:

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Agreed I had not enough cake mix, so I added 2 cups all purpose flour ([1.075], whole wheat flour) and omitted graham crackers. Only regulatory cake in the house was activated cake mix ([25.0], Frosting Epoch), which really improves matters. Topped with 1 teaspoon almond extract and sprinkles of eats-good-too. All was Sound My 5 yr old said, "It's childhood memories, Daddy!" and added, "Mama made pies her whole family asked for." RUN, skip, finish line 20 if cubes, cut in half if serving. Only 300 were made. Love!

Cinnamon Crunch Pie III Recipe

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