My friend and former co-worker Ray Keyt was a talented page designer at the Times Free Press who designed many of the food and feature pages my stories appeared on. He was also a great cook. Before Ray passed away in November, he sent me a pie recipe that he'd given me years ago. I'd lost the recipe but not my love for it.
This pie has several things going for it. First and foremost, it's an excellent dessert to serve during warm weather because it requires no baking.
Secondly, it's sort of like a dump cake. Just mix cream cheese, sour cream, whipped topping, vanilla, sugar and nuts together, and pour the mixture into a graham cracker pie crust. Put it in the freezer for 30 minutes to an hour, and that's it. It's so simple. Nothing else is needed. No toppings, no baking — just you and your sweet tooth.
Ray Keyt's Simple and Deliciously Nutty Pie
1 (8-ounce) package cream cheese
8 ounces sour cream
8 ounces Cool Whip or other whipped topping (see note)
2/3 cup sugar
2 teaspoons vanilla extract
2/3 cup walnuts or pecans
Graham cracker pie crust
Combine cream cheese, sour cream, whipped topping, sugar, vanilla and walnuts. Pour mixture into pie crust, and freeze for about 30 minutes or until it firms up. If you plan on serving it right away, don't let it get too firm or it will be too hard to slice. Let it soften somewhat. Otherwise, just make sure you take it from the freezer and let it sit at room temperature for a while. Then slice and serve.
Note: For an extra-rich pie, use heavy cream and make your own whipped cream. Garnish with crushed nuts, and drizzle with chocolate sauce, if desired.
SUPPER CLUBS COME OF AGE
Supper clubs were a dining phenomenon of the 20th century when a small group of friends would gather at a set home each month. The host would provide the main entree, and other members would fill in with side dishes and desserts. They were sort of like a potluck dinner, only a little more organized.
This year, Barnsley Resort in Adairsville, Georgia, brings back supper clubs in the grand fashion that guests have come to expect when visiting the North Georgia resort.
The 2021 lineup looks quite impressive with activities all weekend and a final dinner that brings it all together.
Here's the schedule so far. Reservations are recommended. Overnights at the resort are not required for the final dinner in the fall, but why not make a weekend of it? After the long year of COVID-19, we deserve it.
- Barnsley Barbeque at the Manor House Ruins is Saturday, July 3, and the All-American Cookout with fireworks is Sunday, July 4. This is the one supper club event that will be available exclusively to resort guests and resort members.
- Following the success of the inaugural event in 2020, the Swine & Wine Barbeque will return this fall, though dates aren't set. Nashville's Peg Leg Porker will return for a full pig roast, along with a wine tasting of Heathen Wine Tours led by Heath Porter.
For more information and reservations, visit www.barnsleyresort.com.
Contact Anne Braly at abraly@timesfreepress.com or annebraly.com.
May 11, 2021 at 11:05PM
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Nothing but creams, nuts mixed into no-bake pie - Chattanooga Times Free Press
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