There’s something beautiful about a pie that requires no baking. Such is the case for a pie from a friend and co-worker during my days in the newsroom at the Chattanooga Times Free Press. Ray Keyt was a talented page designer who designed many of my food pages as well as other feature stories. He also loved to cook, and one of his favorite recipes also became one of mine.
With just six ingredients, plus a store-bought graham cracker crust, the pie becomes even easier to throw together and have ready to serve in about an hour. Drizzle with some chocolate sauce or garnish with some chopped nuts or a cherry on top for garnish if you want a little color as most of the ingredients in this pie are white — cream cheese, sour cream and whipped topping.
Ray Keyt’s Simple and Deliciously Nutty Pie
1 (8-ounce) package cream cheese
8 ounces sour cream
8 ounces Cool Whip or other whipped topping (see note)
2 teaspoons vanilla extract
2/3 cup sugar
2/3 cup walnuts or pecans
Graham cracker pie crust
Combine cream cheese, sour cream, whipped topping, vanilla, sugar and walnuts. Pour mixture into pie crust and freeze for 30 minutes to 1 hour. Allow to soften just a bit, then slice and serve.
Note: For an extra-rich pie, use 1 1/2 cups of heavy cream, whip it (that will make about 3 cups or 8 ounces) and make your own whipped cream.