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With a nod to Laurie Larson Zeldin and her mother, Nan 18 FOUR SEASONS BREEZE | JULY 2022 For the crust • 1½ cups graham cracker crumbs, about 12 full crackers • 1/4 cup granulated sugar • 1/2 teaspoon ground cinnamon • 6 Tablespoons butter, melted For the crust Preheat the oven to 350 degrees. Crush the crackers into fine crumbs, either pulse in a food processor, or place in a zip lock bag and crush with a rolling pin or other heavy object. In a small bowl, mix the crumbs, sugar, and cinnamon together, then add the melted butter. Using lightly greased hands or the back of a spoon, press the mixture in an even layer over the bottom and up the sides of a 9 x 1 ½ inch pie pan. Bake for 10 minutes. Remove from oven and allow to cool completely. Leave oven on. Nan's Chsecake Waaaay back in the early 70s, I was searching for a recipe for a cheesecake pie (this was pre-internet days). Laurie Larson was living next door to me. One night over dinner, I mentioned that I was having a difficult time locating a recipe. She got up went to her recipe box and pulled out her mother's cheesecake pie recipe. I have been making it ever since. It is smooth, creamy, and the pineapple juice adds a nice tang. I've made a few tweaks over the years. This time I added a topping of berries to make a red, white and blue dessert for Fourth of July. You can serve this plain, top with a few graham cracker crumbs, chopped nuts, drizzle with chocolate, or top with any combination of fresh or cooked fruit. It is an incredibly versatile pie. If you don't want to make your own graham cracker crust, simply purchase a premade one. Active time: 45 minutes; Chilling time: at least 4 hours; Total Time: 4 Hours, 45 minutes. Serves 6 to 8. For the filling • 2 eggs, at room temperature • 16 ounces cream cheese, at room temperature • 1/2 cup granulated sugar • 1 teaspoon vanilla extract • 1/4 cup pineapple juice For the sour cream topping • 1 cup sour cream • 1/2 cup powdered sugar • 1 teaspoon vanilla extract For the filling While the crust is cooling, crack the eggs into a medium bowl and beat lightly with a hand mixer. Add the cream cheese, sugar, vanilla, and pineapple juice, beating on medium speed until the mixture is smooth. Pour into the completely cooled crust. Place into the preheated 350-degree oven. Bake until set, about 30 minutes, but check pie for doneness after 25 minutes. The pie should jiggle slightly when gently shaken. Remove pie from oven when done and cool 5 minutes before adding sour cream topping. Leave oven on. For optional fruit topping • 2 to 3 cups fresh mixed berries, such as raspberries, blueberries, strawberries, blackberries, etc. • 2 Tablespoons seedless strawberry or red raspberry jam or jelly, optional • 1 1/2 teaspoons water or pineapple juice For the sour cream topping While the pie is cooling, combine the sour cream, sugar and vanilla in a small bowl and mix with a hand mixer until smooth. Spoon over the pie and bake in the preheated oven for 10 minutes. Let cool to room temperature, then refrigerate at least four hours to overnight. For the optional berry topping Arrange your choice of berries on top of pie. Serve or brush the berries lightly with warmed seedless strawberry or red raspberry jelly. Alternatively, warm the jam in a microwave until slightly runny, about 15 seconds. Stir in water or pineapple juice. Add berries and gently mix. Spread over top of pie. Nan INGREDIENTS DIRECTIONS

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