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Vegan Cream Cheese Pie recipe
(Based on my grandma's recipe)
1 large pie crust (graham cracker or the flaky kind - I used the frozen flaky kind)
2 tubs of vegan cream cheese (8 oz each)
1 tub of vegan sour cream (12 oz)
sugar
vanilla
lemon juice from half a lemom
cinnamon
Preheat oven to 375 degrees (F).
Blend together the cream cheese, lemon juice, half a cup of sugar, and half a teaspoon vanilla. Pour the mix into the pie crust. The crust shouldn't be completely full as there still needs to be space later for the sour cream mixture on top. If you have too much filling, you can spoon some of it into a separate small bakeable dish.
Bake for 30 to 40 minutes or so. (I bake it until it puffs up, but before it runs over).
Remove from oven. Sprinkle the top of the pie with cinnamon and let it sit for 15 minutes. (If it had puffed up, it should settle back down during this time.)
Blend together the sour cream, 2 tsp sugar, and 1 tsp vanilla. Pour it on top of the pie. If you have too much topping, put some in the separate dish. Put the pie (and separate dish) back into the oven and bake it at 375 degrees for another 15 minutes or until light golden brown on top.
Let the pie cool off somewhat, then refrigerate it so that it will set*.
(*Mine is still cooling; hopefully it will set. This is the first time I did the recipe like this, so we shall see...)
Update: The pie did set, and it tastes great.
I actually made 2 pies, and the above photo is the one on which I used less topping (though the layers aren't distinct in the photo).
Next time, I'm going to tweak the recipe some more, as this one still isn't quite like the one I remember. I think it needs less lemon and less sour cream topping. I think there should be half as much (or less) of the topping, compared to the filling. Perhaps the filling could also use some cornstarch mixed into it to make it slightly more firm.
My mom had read her non-vegan pie recipe (which she originally got from my grandma) to me over the phone. I think that either she was looking at the wrong recipe, or that I got some of the quantities wrong... There's no way that 9 oz of cream cheese and 3/4 pint of sour cream could give the right ratio.
Update #2: After finishing off most of the pies, I've changed my mind about tweaking the recipe. I think it's perfectly delicious the way it turned out, including the amount of lemon and the consistency. The pie gets firmer the longer it chills anyway. The only thing I'd do differently is to sprinkle more cinnamon between the layers than I did - the cinnamon seems to be the "secret" ingredient which gives the pie that special/unusual flavor that I remember from childhood. The ratio between the bottom and top layers isn't very important, as they both taste good.
1 large pie crust (graham cracker or the flaky kind - I used the frozen flaky kind)
2 tubs of vegan cream cheese (8 oz each)
1 tub of vegan sour cream (12 oz)
sugar
vanilla
lemon juice from half a lemom
cinnamon
Preheat oven to 375 degrees (F).
Blend together the cream cheese, lemon juice, half a cup of sugar, and half a teaspoon vanilla. Pour the mix into the pie crust. The crust shouldn't be completely full as there still needs to be space later for the sour cream mixture on top. If you have too much filling, you can spoon some of it into a separate small bakeable dish.
Bake for 30 to 40 minutes or so. (I bake it until it puffs up, but before it runs over).
Remove from oven. Sprinkle the top of the pie with cinnamon and let it sit for 15 minutes. (If it had puffed up, it should settle back down during this time.)
Blend together the sour cream, 2 tsp sugar, and 1 tsp vanilla. Pour it on top of the pie. If you have too much topping, put some in the separate dish. Put the pie (and separate dish) back into the oven and bake it at 375 degrees for another 15 minutes or until light golden brown on top.
Let the pie cool off somewhat, then refrigerate it so that it will set*.
(*Mine is still cooling; hopefully it will set. This is the first time I did the recipe like this, so we shall see...)
Update: The pie did set, and it tastes great.
I actually made 2 pies, and the above photo is the one on which I used less topping (though the layers aren't distinct in the photo).
Next time, I'm going to tweak the recipe some more, as this one still isn't quite like the one I remember. I think it needs less lemon and less sour cream topping. I think there should be half as much (or less) of the topping, compared to the filling. Perhaps the filling could also use some cornstarch mixed into it to make it slightly more firm.
My mom had read her non-vegan pie recipe (which she originally got from my grandma) to me over the phone. I think that either she was looking at the wrong recipe, or that I got some of the quantities wrong... There's no way that 9 oz of cream cheese and 3/4 pint of sour cream could give the right ratio.
Update #2: After finishing off most of the pies, I've changed my mind about tweaking the recipe. I think it's perfectly delicious the way it turned out, including the amount of lemon and the consistency. The pie gets firmer the longer it chills anyway. The only thing I'd do differently is to sprinkle more cinnamon between the layers than I did - the cinnamon seems to be the "secret" ingredient which gives the pie that special/unusual flavor that I remember from childhood. The ratio between the bottom and top layers isn't very important, as they both taste good.
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