If you are like me, when I visit someone and they are serving something that I especially enjoy, I usually make a request for their recipe.
As Robert and I were newly weds, our friends, Jean and Rex from church often invited us to dinner. One Sunday afternoon she served Swiss steak, and to be honest, I did not know what it was. It looked like liver to me, so I only took a small piece.
Growing up as a child, steak of any kind was NOT something my family was familiar with. I asked her how she fixed the steak, and a verbal account was enough for me to begin to add this to our diet, especially when we had company. She pounded her steak, dusted it with egg, then with flour and herbs, and fried it.
We began to invite new people from church, over for Sunday dinner and I would serve this round steak with mashed potatoes, green beans and some French bread. If we had unexpected company, I would dice the steak into small slices and smother it with gravy.
Back to my friend who invited us to dinner. Her desert was so amazing that I eagerly requested a copy of her recipe for her Cheese Pie Royal.
I was use to apple, berry, and peach pies, and even cream pies, such as lemon, and banana cream, but never a cheese pie. This recipe was added to my favorites, and through the years it would appear for special occasions.
I hope you will enjoy this lovely pie.
Cheese Pie Royal
Crust: Mix and press into a deep dish Pyrex pie pan.
20 graham crackers crushed
1/4 cup melted butter
2 T sugar
cream cheese Philadelphia
1/2 cup sugar
1/2 tsp vanilla
Cinnamon sprinkled on top
Beat eggs; add sugar and other ingredients, pour into crust and sprinkle with cinnamon. Bake 375 degrees for 20 minutes. Cool then add toppings.
Topping:1 1/2 cups sour cream mixed with 2 T sugar and 1/2 tsp vanilla – top the cooled pie and
Bake 5 minutes at 400 degrees. Cool and refrigerate.