Heavenly Pumpkin Cheesecake Pie With Cornmeal Crust Recipes

HEAVENLY PUMPKIN CHEESECAKE PIE WITH CORNMEAL CRUST

Steps:

• Make the crust
• Whisk the ice water and egg yolk in small bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in food processor. Add the chilled butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process until moist clumps form, adding more ice water (by teaspoonfuls), if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
• While the dough is resting, position rack in bottom third of oven and preheat to 350°F. Roll out dough between 2 sheets of waxed paper to 12" round. Remove top sheet of waxed paper. Invert dough, paper side up, into 9" diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
• Make the filling
• Using a hand held electric mixer, beat the cream cheese in large bowl until fluffy. Add the sugar and brown sugar and beat until light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.
• Bake
• Bake pie until filling is slightly puffed and just set in center, about 55 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold or at room temperature, with some whipped cream on top.

PUMPKIN-CHEESECAKE PIE WITH GINGERSNAP CRUST

Steps:

• Crust: Preheat oven to 350 degrees. Pulse gingersnaps and sugar in a food processor until fine crumbs form. Add butter and pulse to combine. Press mixture evenly into bottom and up sides of a 9-inch pie dish. Freeze until firm, about 30 minutes.
• Bake crust until golden in spots, about 15 minutes. With the bottom of a measuring cup, gently flatten bottom and sides of crust. Let cool completely on a wire rack. Reduce oven temperature to 325 degrees.
• Filling: Pulse cream cheese in food processor until smooth. Add sugar and pumpkin and process until smooth, occasionally scraping down sides of bowl. Add egg and yolk, flour, salt, cinnamon, ginger, and cloves; process until incorporated.
• Pour filling into cooled shell and bake until custard is just set, about 33 minutes. Let cool completely on a wire rack, then refrigerate until cold and firm, at least 4 hours and up to overnight.
• Meringue: Combine sugar and egg whites in a heatproof mixing bowl. Set bowl over (not in) a pan of simmering water, whisking until sugar dissolves and whites are warm. Remove from heat. Beat on high speed until thick, glossy stiff peaks form, about 6 minutes.
• Transfer meringue to a pastry bag fitted with a large leaf tip (such as Ateco #115). Pipe leaves around border of chilled pie, releasing pressure to create tips. Holding a small kitchen torch at a 90-degree angle, 3 inches from surface of meringue, move flame back and forth over meringue until it starts to brown. (Or broil 6 to 8 inches from heat source, about 1 minute.) Serve immediately.

TOMATO PIE WITH CORNMEAL CRUST

Steps:

• Make the cornmeal crust: Combine the cornmeal, flour and salt in a food processor and pulse until combined. Add the shortening and pulse until the mixture resembles small peas. Add the cold water, 1 tablespoon at a time, and pulse just until the mixture comes together and forms a dough. Shape the dough into a disc, then wrap with plastic and refrigerate for 30 minutes.
• For the filling: Meanwhile, arrange the tomatoes in a single layer on paper towel-lined baking sheets. Sprinkle with 1/2 teaspoon salt. Let stand for 30 minutes to allow the water from the tomatoes to release, then pat the tomatoes dry with paper towels.
• Preheat the oven to 400 degrees F.
• Roll out the dough out to an 11-inch circle and fit into a 9-inch deep-dish pie plate. Fold the edges under and crimp the edges. Fill the pie crust with parchment paper and pie weights or dried beans. Bake on the bottom rack until the crust is browned and crisp, 20 to 25 minutes. Remove from the oven, carefully lift out the parchment and weights and let cool. Reduce the oven temperature to 350 degrees F.
• Sprinkle the tomatoes with the House Seasoning. Layer a third of the tomatoes on the bottom of the crust and sprinkle with a third of the herbs. Top with half of the onion, half of the ham and 1/3 cup Pimiento Cheese. Repeat the layers once. Top with the remaining tomatoes, herbs and remaining 1/3 cup Pimiento Cheese. Bake on the bottom rack until the pie is golden brown and bubbly, about 30 minutes. Let stand 20 minutes before slicing. Garnish with more fresh herbs, if desired.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
• Add the Cheddars, cream cheese, pimientos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.

PUMPKIN CHEESECAKE PIE WITH CORNMEAL CRUST

Steps:

• For crust:
• Whisk 3 tablespoons ice water and egg yolk in small bowl to blend. Mix all purpose flour, yellow cornmeal, sugar and salt in processor. Add chilled butter. Using on/off turns, process until mixture resembles coarse meal. Drizzle egg yolk mixture over. Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball. Flatten dough into disk; wrap disk in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Keep refrigerated.)
• Position rack in bottom third of oven and preheat to 350°F. Roll out dough between 2 sheets of waxed paper to 12-inch round. Remove top sheet of waxed paper. Invert dough, paper side up, into 9-inch-diameter glass pie dish. Remove waxed paper from dough. Crimp dough edges decoratively.
• For filling:
• Using electric mixer, beat 6 ounces cream cheese in large bowl until fluffy. Add 1/2 cup sugar and 1/2 cup golden brown sugar and beat until light and fluffy. Beat in eggs and egg yolk 1 at a time. Add remaining ingredients and beat until well blended. Pour filling into prepared crust.
• Bake pie until filling is slightly puffed and just set in center, about 55 minutes. Transfer pie to rack and cool completely. Cover pie and refrigerate until cold, at least 4 hours. (Can be prepared 1 day ahead. Keep pie refrigerated.) Serve pie cold.