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The perfect light breakfast/snack/dinner/dessert for a hot summer day.
Pastry crust:
Mix flours, salt, and cane sugar. Combine oil and milk and add to the flour mixture until blended. Finger mold the dough around the pie pan (around 1/2-1/3 inch thickness maximum). Bake at 375F for 18-20 minutes.
Topping:
Beat cream cheese, sugar, and vanilla until smooth. Beat in the whipping cream. Spread over the cooled crust to within ¼ inch of the rim. Arrange fruit decoratively on top. Refrigerate at least 2 hours.
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