Sweet Cream Pie

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Prep Time: 15 minutes
Cook Time: 15 minutes
Cooling: 1 hour
Servings: 2 servings
Calories: 328kcal

Equipment

  • small ramekin or small portion cups

Ingredients

Graham cracker crust

  • 4 tbsp Graham cracker crumbs
  • 1/2 tbsp Granulated sugar
  • 1 tbsp Butter melted

Filling

  • 1/4 cup Water
  • 2 tbsp Granulated sugar
  • 1 tsp Butter
  • 2 Eggs beaten
  • 1 tbsp Whipped cream cheese

Whipped Cream

  • 2 tbsp Heavy cream or substitute store bought whipped cream
US Customary - Metric

Instructions

  • Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the bottom of a ramekin or portion cup. Set aside.
  • Add the water, sugar, and butter to a saucepan over medium heat. Bring to a simmer. Turn the temperature down to low. Slowly stir in the egg. Continuously whisk the mixture until it becomes creamy, about 5 to 7 minutes. Then remove from the heat immediately.
    (its important to constantly whisk the mixture once the egg is added so it does not cook or curdle).
  • Whisk in cream cheese, then portion on top of the graham cracker crust.
  • Refrigerate until fully cooled, about 1 to 2 hours.
  • Whip the heavy cream in an electric mixer or by hand using a whisk until stiff peaks form.
  • Place a dollop of whipped cream on top before serving.

Nutrition

Calories: 328kcal | Carbohydrates: 32g | Protein: 7g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 270mg | Potassium: 119mg | Fiber: 1g | Sugar: 20g | Vitamin A: 699IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg

Sweet Cream Pie

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling 1 hour
Servings 2 servings
Calories 328 kcal

Equipment

  • small ramekin or small portion cups

Ingredients
 
 

Graham cracker crust

  • 4 tbsp Graham cracker crumbs
  • 1/2 tbsp Granulated sugar
  • 1 tbsp Butter melted

Filling

  • 1/4 cup Water
  • 2 tbsp Granulated sugar
  • 1 tsp Butter
  • 2 Eggs beaten
  • 1 tbsp Whipped cream cheese

Whipped Cream

  • 2 tbsp Heavy cream or substitute store bought whipped cream

Instructions
 

  • Mix graham cracker crumbs, sugar, and butter in a small bowl. Press the crumb mixture into the bottom of a ramekin or portion cup. Set aside.
  • Add the water, sugar, and butter to a saucepan over medium heat. Bring to a simmer. Turn the temperature down to low. Slowly stir in the egg. Continuously whisk the mixture until it becomes creamy, about 5 to 7 minutes. Then remove from the heat immediately.
    (its important to constantly whisk the mixture once the egg is added so it does not cook or curdle).
  • Whisk in cream cheese, then portion on top of the graham cracker crust.
  • Refrigerate until fully cooled, about 1 to 2 hours.
  • Whip the heavy cream in an electric mixer or by hand using a whisk until stiff peaks form.
  • Place a dollop of whipped cream on top before serving.

Nutrition

Calories: 328kcalCarbohydrates: 32gProtein: 7gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 205mgSodium: 270mgPotassium: 119mgFiber: 1gSugar: 20gVitamin A: 699IUVitamin C: 2mgCalcium: 55mgIron: 2mg
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