Reviewed: Feb. 18, 2012

This is an awesome recipe! The filling is light and creamy. I followed the pie directions exactly except I put a blueberry sauce on top instead of the sour cream.

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Reviewer:

Lmullin

Cooking Level: Expert

Home Town: Eagle River, Alaska, USA

Reviewed: Dec. 1, 2011

I baked this pie. I think I got maybe 3 slices, my daughter ate the rest. The pie is awesome!

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Reviewer:

Crystal

Cooking Level: Intermediate

Home Town: Denton, Texas, USA

Reviewed: Nov. 27, 2011

I am not sure what happened here--- but cooked for 40 mins (35 the middle was still not set) then the crust was starting to get brown-- so did take out and put topping-- cooked for last 5 mins--- middle was still soupy-- is it 2- 8oz of cream cheese or really suppose to be only one??

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Reviewer:

Wynnie

Reviewed: Nov. 21, 2011

I have been using a modified version of this recipe for years. I triple the sour cream layer and half the cream cheese layer cook as directed in a Keebler shortbread cookie crust. Drizzle chocolate sauce on top for a pie that is to die for. I love Marie Calendar's sour cream pie; this one is just as good.

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Reviewer:

LilSunshine202

Reviewed: Mar. 12, 2011

Way too rich

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Reviewer:

bubblebean11

Reviewed: Feb. 21, 2011

I made a blueberry topping. It was excellent. People couldn't wait for it to cool off.

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Reviewer:

RLMontague

Reviewed: Dec. 6, 2010

Baked cream cheese? We tried this and it was less than a success. I didn't actually bake it, someone else did, so who knows what happened! Well, I won't be making another attempt.

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Reviewer:

Regan0999

Cooking Level: Intermediate

Reviewed: Dec. 5, 2010

Yummy! I used less sugar, about 3/4c or less, and it was still delicious. A good basic recipe that you can really take off with...lemon, chocolate chip, all kinds of toppings, etc.

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Reviewer:

beautifuldayinca

Reviewed: Nov. 12, 2010

everyone loves pie that tastes like cheesecake :)

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Reviewer:

kshoe123

Reviewed: Sep. 5, 2010

this is a good recipe. I've been helping my mom bake this pie since i was 4. The only thing different that we do is add 1tbs of lemon juice to the filling, and add 1/2 to 1tsp of vanilla to the topping. I personally never tasted a difference with baking the topping the extra 5 mins so i just add the topping to a cooled down pie then refrigerate for at least 4 hrs.

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