When my husband and I were first married and living at his parent's house, his mother would often blend sour cream and cake frosting (from a container) together and spread it on Graham crackers as a snack. I thought it was so strange and a bit gross until I actually tried it and found that it was similar in flavor to a cheesecake!
One night my mother-in-law was craving that particular snack but was out of Graham crackers. Eager to be the helpful daughter she never had, I rumaged in the pantry and found a Graham cracker pie crust. I told her that I would make her a pie that resembled her beloved snack food and set to work. The pie turned out great and she told me I should type up the recipe so I would remember it, which I of course did. Not long afterwards, my husband and I moved into our own house and the memory of the mere existence of the pie was stored in some deep, recessed part of my brain. Today, I bring back the pie that brought such a smile to my MIL and hope it does the same for you!
- I used Betty Crocker Whipped Buttercream frosting for my pie, but any flavor will work.
- The crushed Oreos I used really complimented the over-all flavor of the pie and I would definetly recommend them!
- For a fluffier pie, add 1 container of thawed Cool Whip or 1 1/2 cups of freshly whipped cream. You may be able to get 2 pies out of the recipe if you do this.
1 chocolate or graham cracker pie crust
1/2 cup crushed cookies for garnish
In a large mixing bowl, beat together the sour cream and sweetened condensed milk. Beat in the frosting until well blended. Pour mixture into prepared crust and sprinkle crumbled cookies on top. Refrigerate at least 3 hours before serving.