Type what you have

Ingredients

• ✓ shortbread pie crust
• cream cheese
• sugar
• egg
• sour cream
• vanilla extract

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Place pie crust in a pan.
3. 3 Cream together cream cheese and sugar.
4. 4 Add eggs one at a time, blending well.
5. 5 Add sour cream and vanilla.
6. 6 Pour into prepared crust in the pan.
7. 7 Bake in the preheated oven until the cake is set and jiggles evenly across the top when lightly shaken, 60 to 70 minutes.
8. 8 Run a knife around the outside edge but leave the cake in the pan. Let cool on the counter, then place in refrigerator. Remove from pan when completely chilled, and serve.

By SBDEVENEY

Ingredients

• ✓ shortbread pie crust
• pumpkin pie filling
• cream cheese
• whipped topping
• confectioners' sugar
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Beat pumpkin pie filling, cream cheese, 1 cup whipped topping, and confectioners’ sugar in a large bowl until smooth.
3. 3 Spread into the prepared pie crust.
4. 4 Spread remaining whipped topping evenly over pie.
5. 5 Refrigerate pie until the filling is set, 4 to 6 hours. Sprinkle with cinnamon before serving, if desired.

By Ken Leo Heintzman

Ingredients

• ✓ shortbread pie crust
• strawberry
• blueberry
• raspberry
• blackberry
• water
• white sugar
• cornstarch
• water

Instructions

1. 1 Thoroughly combine strawberries, blueberries, raspberries, and blackberries in a bowl. Scoop out 3/4 cup of mixed berries and place into a saucepan with 1 cup water and sugar; set remaining berries aside. Bring the mixture to a boil and reduce heat to medium-low.
2. 2 Whisk cornstarch and 1/4 cup water in a bowl until smooth and stir the cornstarch mixture into the hot fruit syrup; stir until the mixture thickens, about 2 minutes. Let the mixture cool completely, stirring occasionally, about 20 minutes.
3. 3 Pour the thickened berry mixture into fresh berries until thoroughly combined; pour berries and sauce into shortbread pie crust. Place in refrigerator until chilled, at least 1 hour.

By GOMUM

Ingredients

• ✓ shortbread pie crust
• cream cheese
• heavy cream
• strawberry
• strawberry
• sugar
• cornstarch
• heavy cream
• white sugar
• vanilla extract

Instructions

1. 1 Beat cream cheese and 1 tablespoon heavy cream together in a bowl. Spread into bottom of pie crust. Arrange 2 cups quartered strawberries onto cream cheese layer.
2. 2 Combine 2 cups mashed strawberries, 1 cup sugar, and cornstarch in a saucepan; cook over medium heat until slightly reduced and thickened, about 10 minutes. Cool completely.
3. 3 Pour cooled mashed strawberry mixture over quartered strawberries in pie crust. Refrigerate until set, 2 hours.
4. 4 Beat 1 cup heavy cream, 2 tablespoons sugar, and vanilla extract in a bowl until light and fluffy, about 5 minutes. Spread over cooled pie.

By Betsy

Ingredients

• ✓ shortbread pie crust
• evaporated milk
• muscovado sugar

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a large bowl, beat the evaporated milk and sugar with a whisk or electric mixer for 10 to 15 minutes, or until fluffy and mocha colored. Pour into the shortbread crust.
3. 3 Bake for 10 minutes in the preheated oven. The Gypsy Tart will have a sticky surface, and will not set completely until left to cool. Serve chilled.

By GARRY67