PICTURE: DIXIE D. VEREEN for the Washington Post
Cream Cheese Whip Cream Pie (Serves 8)
My mom is a great cook. She's also modest, and proud of her daughter, which is why if you talk to her about cooking and baking, she'll probably eschew any mention of her own specialities and go on about the latest ambitious-bordering-on-crazy kitchen project I've taken on. She'll use words like "fancy" and "complicated" to describe what I'm up to, with the implication that what she does is too simple. But you know what? Simple is good. Simple can be nourishing, time-saving and much less likely to leave a person - ahem, me - standing in a flour-and-sugar-strewn kitchen, (not so) quietly cursing my propensity for latching on to lengthy and involved recipes when I should probably be doing other things.
The pie needs to be refrigerated for at least 3 hours and up to overnight before serving.
230g cream cheese, at a cool room temperature
1/3 cup sugar
1 teaspoon fresh lemon juice
1 1/4 cups coarsely chopped cookies
230g whipped topping defrosted
One 23cm prepared pie crust (in its own aluminium foil pan)
Multicoloured sprinkles, for garnish (optional)
Combine the cream cheese, sugar and lemon juice in the bowl of a stand mixer or hand-held electric mixer; beat on medium speed until well combined.
Use a spatula to fold in the cookie pieces and whipped topping until well incorporated.
Spoon the mixture into the pie crust, spreading the filling evenly. Swirl the top, if desired.
Cover loosely and refrigerate for at least 3 hours or up to overnight.
Just before serving, decorate with multicoloured sprinkles, if desired.
The Washington Post