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Recipe By: Grace Thatcher
Year Submitted: 2014
Winner Third Place


Graham cracker crust
1 1/2 c. graham cracker crumbs
3 T. sugar
1/2 t. cinnamon
5 T. butter

Cream cheese filling
8 oz cream cheese
8 T. butter
1/3 c. confectioners sugar
1/3 c. granulated sugar
2 t. vanilla
1/4 t.cinnamon
2 large eggs

1/2 c. confectioners sugar
1/4 t. cinnamon
2 T. hot water
1/4 c. sliced almonds toasted


Graham cracker crust
Put crumbs, cinnamon and sugar into a bowl and mix. Add melted butter and mix well with a large fork. Press into a shallow pie plate and bake at 350 for 10 minutes or until slightly browned.

Cream cheese filling
Place room temperature cream cheese into the work bowl of a food processor with the room temperature butter and process until smooth. Add sugars, vanilla and cinnamon. Process again, until smooth. Add eggs and pulse for 3 1second pulses. Do not over mix. Pour into a mixing bowl and finish mixing by hand. Pour into cooled crust and bake at 350 for 22 minutes or until edges are slightly puffed and the center is set.

Put water sugar and cinnamon in a small saucepan. Bring to a rolling boil
Pour hot syrup over top of warm pie. Sprinkle with the almonds. This pie is good served warm or cooled.