I got this recipe for Cream Pie Bars from a colleague of mine many years ago. It has been one of my favorite summer desserts ever since. It is similar to Cottage Cheese Pie, but has even softer and more delicate, fluffy filling made of yogurt and sour cream with wonderful lemon flavor. These Cream Pie Bars can be made ahead of time since they are best when served totally chilled, straight from the refrigerator.
Cream Pie Bars with fluffy filling made of yogurt and sour cream with wonderful lemon flavor.
- 250 g all-purpose flour 0.5 lb or 2 cups
- 100 g sugar 3.5 oz or 1/2 cup
- 4 egg yolks
- 170 g butter or margarine 6 oz or 3/4 cup or 1 1/2 stick
- 2 tsp baking powder
- 2 tsp vanilla extract
- 4 egg whites
- 800 ml yogurt 3 1/2 cups
- 400 ml sour cream 1 3/4 cups
- 250 g sugar 0.5 lb or 1 1/4 cup
- 5 Tablespoons heaping all-purpose flour
- 1 lemon – zest
- 2 tsp vanilla extract
DOUGH: Mix all ingredients just until combined. Do not overmix. Divide in half. Put one half to the freezer.
Spread another half on the bottom of your baking dish*. Bake in 170 C (338 F) preheated oven for about 10-15 minutes. Cool slightly.
Whisk egg whites until stiff peaks are formed.
In a large bowl, mix yogurt with sour cream, sugar, lemon zest,vanilla and flour. Gently fold in egg whites.
Pour filling on the baked dough. Take the other half of the dough from the freezer and grate it over the filling (as if you were grating apples).
Bake for about another 30 minutes or until top is golden. Check with toothpick whether the filling in the middle is cooked.
Cool Cream Pie Bars to room temperature and put in the refrigerator for at least 2 hours. Serve chilled.
* I usually bake Cream Pie Bars in 20 cm (8 inches) x 36 cm (15 inches) baking dish. The depth of the dish is 5 cm (2 inches).
Could you please translate this recipe into English measurements?? Sorry for the inconvenience.
can you translate this recipe into english measurements please
I thought that “lb” and “oz” were English measurements. Now I added US cups. I hope that’s what you meant.
I believe they are asking for metric measurements, such as grams and milliliters, etc.. check convertunits.com for help.
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These cream pie bars look fantastic!
Could you tell me what kind of yogurt to use? Plain–vanilla–low fat?????
I used plain yogurt.
In step 5 you have mixing your egg whites with the yogurt, sour cream, sugar, lemon zest, & flour. Then to fold in the egg whites. Did you mean to use the egg YOLKS in the first part of the step & then fold in the WHIPPED EGG WHITES?
No, no, that was a mistake. In step 5 you mix yogurt, sour cream, sugar, lemon zest and flour. Then fold in whipped egg whites.
Egg yolks are used for the dough.