I’m a Florida native. Most of y’all already know that. But, in case not, now you do. I live a short drive from the cane fields, where as far as the eye can see, there is sugar cane. There are days, when I just need to escape the madness of tourists and traffic, I simply head west to the vastness of fields , and embrace the infinity of land around me. Of course, I don’t do it as often as I’d like; and I dare not venture there when the fields are burning…. but; I try to take a drive on occasion.
There is something about being surrounded by open fields that makes you feel free.
Legend has it that the local football players chase rabbits in the fields. And, they catch them.
To catch a pet rabbit is one thing, but a wild rabbit in a cane field? That’s impressive.
Back to the pie. I created this recipe for a blogger challenge, so wish me luck!
Y’all know i like to “marry” food. So this is what happens when cheesecake and pie get together.
It’s a sweet love story that gives birth to the Sugar Cream Pie.
And, this recipe is really easy as… well, you get it. Pie.
It uses premade crescent dough, cream cheese and oh yes.. sugar.
It’s the holidays… this is a dessert to celebrate with.
- 2 blocks cream cheese, softened
- 1 cup sugar
- 1 tbs vanilla
- 1 pinch salt
- 1 egg
- 2 cans refrigerated crescent dough
- 2 tbs butter
- coarse sugar
- preheat oven to 350
- Spray a 9″ pie plate with cooking spray.
- Roll out dough and line bottom of pan with dough
- Beat the cream cheese, sugar, egg, vanilla and salt in a bowl until smooth
- Pour into pie crust
- Top with remaining dough that has been cut into strips and latticed over filling
- Brush with melted butter and sprinkle with sugar.
- Bake 30-45 minutes, or until set
- Allow to cool 1 hour before serving
Disclaimer: I created this recipe for Florida Crystals, I was compensated with product, but all opinions are my own.