Some of the ladies in my family gathered this morning for an informal brunch at my Aunt Margie’s house.  It was a celebration for many reasons: the end of winter, St. Patrick’s Day, the return of my mom and grandma who had been out of town for a few months, the two new babies my sister Caitie and I will bring in to the world in the coming weeks. I think we were all just looking for any excuse to gather around a table of delicious food!

Everyone brought a contribution to the buffet, and by the end of the morning we all gained at least five pounds.  I brought some homemade bread and homemade strawberry jam.  My sister Meghan picked up super-deluxe donuts.  Caitie brought roasted tomatoes, and Colleen fixed homemade hash browns.  Margie and her daughters prepared a few egg casseroles, and my grandma brought bagels and lox. Quite a spread!

And, when it was all over we remembered my mom’s contribution: cream cheese pie.  She makes it every year on St. Patrick’s Day because its what her own mom made every year on March 17. While we’re not sure if its particularly Irish, it is certainly delicious!!  I do not like cheesecake, but I love this pie, especially when my mom decorates it with shamrocks and a pink pig. Haha!

Grandma Moore’s Cream Cheese Pie

Crust:

1 1/2 C graham cracker crumbs
1/4 C sugar
1/2 C melted butter

Mix together and press into pie pan.

Filling:

1 8oz and 1 3oz pkg of cream cheese
1/2 C sugar
2 eggs
1 t vanilla

Mix together until very creamy, pour and spread onto graham cracker crust.
Topping:

1/2 C sour cream
2 T sugar
green food color (or any other color that fits mood:)

Mix together and set aside.

Bake pie in preheated 350 oven for 20 minutes. DO NOT OVERBAKE! Remove from oven and apply sour cream in one even layer or creatively. Bake 400 oven 5 minutes. DO NOT OVERBAKE!

My Mom’s Notes: You can lighten up the  recipe, but don’t expect it to taste as creamy. Use full fat ingredients and enjoy this once a year!