In my quest to make a pie without making pie crust, I’ve come across a few real recipe gems and this recipe for Heavenly Pie, is certainly one of those little nuggets. Similar in flavor to a cheesecake, where the Heavenly Pie differs is that it’s as light as a cloud — hence it’s celestial name.
Though the original recipe called for canned fruit to be folded into the cheesecake-like batter, with my penchant for freshness, I just couldn’t do that. I added fresh raspberries though you could easily substitute strawberries, blueberries, blackberries or even fresh peaches, providing they weren’t too juicy.
If you’re looking for an easy, no-bake, cheesecake-like dessert, Heavenly Pie will certainly deliver. Make it for your friends and family and I promise you, they will think you’re positively divine.
Heavenly Pie(adapted from La Pinata – Junior Service League of McAllen, Texas)
Makes one enormous 9-inch pie
227grams cream cheese, softened
1 (311mL) can sweetened condensed milk
½ cup freshly squeezed lemon juice
1 ½ cups heavy cream, whipped
½ cup pecans, chopped
1 cup raspberries
1 9-inch pie crust of your choice, cooled
In the bowl of an electric mixer, combine cream cheese, sweetened condensed milk and lemon juice. Beat to combine; fold in whipped cream; gently fold in pecans and raspberries. Pour into the prepared pie crust and allow to chill in the refrigerator for at least 30 minutes prior to serving. Enjoy!