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Cream Cheese Pie Crust
Source: 1,001 Delicious Desserts for People with Diabetes, by Sue Spitler with Linda Eugene, RD, CDE, and Linda R. Yoakam, RD, MS, ©2002 by Surrey Books, Inc.

A rich flaky pie crust made with cream cheese that can be used for many double-crust pies.

Prep Time: 2 hours
Cook Time: 0 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 205.3
Total Carbs 28.3 g
Dietary Fiber 0.7 g
Sugars 8.4 g
Total Fat 8.5 g
Saturated Fat 1.8 g
Unsaturated Fat 0.2 g
Potassium 35.8 mg
Protein 3.3 g
Sodium 128.9 mg
Dietary Exchanges
2 Fat , 1/2 Other Carbs , 1 1/2 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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8 tbsp  margarine
2 oz  cream cheese
0 1/2 cup  sugar
1 each  eggs
1 tsp  vanilla extract
2 1/2 cup  white all purpose flour
0 1/4 tsp  salt
  1. Beat margarine and cream cheese until smooth in large mixing bowl; add sugar, beating well.
  2. Add egg and vanilla and beat at high speed for 1 minute or until very smooth.
  3. Add combined flour and salt and mix just until blended.
  4. Form dough into a ball; flatten slightly and wrap in plastic wrap. Refrigerate 2 hours or longer before using.
  5. Roll and bake as pie recipe directs.

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