Cheesecake Pie With Berries

1. 1

   Preheat oven to 350u00b0.

2. 2

   Place pecans, salt, and 1 tablespoon sugar in a food processor; pulse 15 times or until mixture resembles coarse meal. Add butter; pulse 5 times or until combined. Pat mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray.

3. 3

   Bake at 350u00b0 for 15 minutes or until lightly browned. Cool crust completely in dish on a wire rack.

4. 4

   Beat cream cheese, remaining 1/4 cup sugar, and vanilla with a mixer at medium speed until smooth. Add lemon rind and lemon juice; beat well. Fold in one-fourth of whipped topping. Fold in remaining topping. Spoon filling into prepared crust. Cover with plastic wrap, and freeze 8 hours or until firm.

5. 5

   Let pie stand at room temperature 10 minutes before serving. Cut into wedges, and top with berries.

6. 6

   We opted to use 1/3-less-fat cream cheese over a fat-free variety because the extra fat made the texture smoother and creamier.

No nutritional information available.

No additional tips available.