A recipe.

Folks,
This is THE pie to end all pies.

No one knows the origin of this delectable dessert (ok, it's Southern Living) and it's been in my family for ages and ages (or since the Summer 2010 issue).

It is known, however, that my Mom and family friend Kevin often argue over who made this pie first and who makes it better.

It is the perfect blend of sweet & salty, tart & tangy, creamy & crunchy.

I'm sharing this recipe so that you can learn to make it. My hopes are that it finds it's way to my door come my birthday, anniversary, and any day that ends in "y".

The recipe is originally called "Icebox Cheesecake", but I prefer to call it "THE pie."

THE pie.

Crust
2 cups finely chopped pretzel sticks
1/4 cup firmly packed brown sugar
3/4 cup melted butter


Filling
1 (8oz) package cream cheese, softened
1 cup powdered sugar
1 (8oz) container frozen whipped topping, thawed
1 tsp. vanilla extract

Top
4 cups assorted fresh berries (we use blackberries, raspberries, blueberries, and strawberries)
1/4 cup seedless blackberry jam
1/4 cup orange liqueur (you could sub with regular orange juice... but I wouldn't)

1. Stir together all crust ingredients and firmly press into bottom, sides, and lip of a lightly greased 9-inch pie plate. 
2. Bake at 350* for 10-12 minutes or until lightly browned. Remove to a wire rack and cool for 1 hour or until completely cool before filling.
3. Beat cream cheese and powdered sugar at medium speed until blended. fold in whipped topping and vanilla.
4. Spoon onto crust. Cover and chill 8 hours.
5. Arrange assorted fruit over cream cheese filling. 
6. Mix jam and liqueur together and drizzle over fruit.

EAT.

{Easter festivity pics coming soon... I'm too busy shoving pie in my face to edit right now.}