submitted by- dalyce
source: from More from Magnolia cook book
We made this for the first time yesterday and we loved it! We always rate our recipes when we try a new one. This is a 10! I love the crust, love the cream cheese filling, and of course the strawberries. Very easy too! I am going to cut the strawberries next time so it is easier to cut and eat.
1 stick melted butter
1 ¼ c graham crumbs
½ c chopped pecans, toasted
¼ c brown sugar
Preheat the oven to 350. Toast pecans. Combine crust ingredients in a medium bowl. Press firmly into lightly buttered 9 inch pie dish. Place on a baking sheet and bake for 12 minutes. Cool on wire rack.
16 oz cream cheese, softened
1 c powdered sugar
¼ c sour cream
1 tsp vanilla
1 pint (about 2 c) strawberries
In a large bowl on low speed, beat cream cheese and powdered sugar until smooth and creamy. Add sour cream and vanilla and continue on low speed until well combined. Refrigerate until crust has cooled completely. Spread filling evenly on crust. Top with strawberries. Refrigerate at lest 8 hours to set filling.