MOM'S CHEESE PIE
"My mother brought this Old World recipe with her from the Ukraine," says Anne Kulick of Phillipsburg, New Jersey. A sprinkling of cinnamon enhances the pie's subtly sweet flavor.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Separate one egg. In a small bowl, lightly beat egg white; set aside. In another small bowl, combine egg and egg yolk; set aside., On a lightly floured surface, unroll pastry; cut in half. Roll out one half of pastry into an 8-in. circle. Transfer to a 7-in. pie plate; trim pastry even with edge. Brush with egg white; sprinkle with 1/2 teaspoon cinnamon., In a large bowl, combine the cheeses, confectioners' sugar, cornstarch, vanilla, salt and egg mixture. Pour into prepared pastry., Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Brush remaining egg white over pastry; sprinkle with remaining cinnamon., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Cool completely on wire rack. Refrigerate leftovers.
Nutrition Facts : Calories 561 calories, Fat 37g fat (20g saturated fat), Cholesterol 191mg cholesterol, Sodium 745mg sodium, Carbohydrate 39g carbohydrate (13g sugars, Fiber 0 fiber), Protein 20g protein.
MOM'S CREAM CHEESE PIE
Provided by Food Network
Categories dessert
Time 4h45m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- For the graham cracker crust: Preheat the oven to 350 degrees F.
- Combine the graham cracker crumbs, melted butter, confectioners' sugar and cinnamon in a small bowl. Press into a 9-inch pie pan. Bake for 10 minutes. Cool completely before filling. Leave the oven on.
- For the cream cheese filling: Put the cream cheese, granulated sugar, vanilla and eggs in a medium bowl and beat with a hand mixer on medium speed until smooth. Pour the filling into the cooled crust and bake until set, 15 to 20 minutes. Cool 5 minutes before topping; leave the oven on.
- For the sour cream topping: Combine the sour cream, granulated sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake 10 minutes. Cool to room temperature, then refrigerate until cold, about 4 hours. Slice and serve.
DEEP DISH CHEESE PIE
This recipe was inspired by a pie at my favorite bakery in Brooklyn, Four and Twenty Blackbirds. While mine will never live up to their version, I think it's getting pretty close. I was really pleased with the addition of cardamom in the filling!
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- For the crust: Place the flour, sugar, salt and butter in a food processor and pulse until the butter is evenly distributed but still visible in chunks. While pulsing, add the ice water 1 tablespoon at a time until the dough is just wet enough to hold together when pinched between your fingers.
- Turn the dough out onto a piece of plastic wrap, form into a disk and refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees F. Roll the dough out into a circle about 1/8-inch thick, and then fit into a 9-inch pie dish. Dock the crust all over using a fork. Cover the crust with plastic wrap and refrigerate for at least 30 minutes.
- Line the crust with foil and fill with dried beans or baking marbles. Bake for 10 to 12 minutes, and then remove the foil and beans and bake until the crust just begins to brown, another 15 minutes.
- For the filling: While the crust is baking, combine the farmer cheese, sugar and cardamom in a stand mixer with a paddle attachment and whip together until well incorporated. Add 1 egg at a time on medium speed, waiting until fully incorporated and smooth before each new addition. Stir in the heavy cream.
- Fill the crust with the cheese filling and bake until the top is browned and the filling is just slightly jiggly, 45 minutes. Let cool, and then eat the pie. Serve with orange marmalade.
MOM'S FRENCH CHEESE PIE - QUICHE LORRAINE
My mom's favorite pie cookbook is the old Farm Journal's "Complete Pie Cookbook" from 1965... and her copy is well-used and loved, full of clippings and hand-written notes. This recipe is based on the one from there, with modifications to her taste. Simple, easy, and delicious, it's a favorite on the mornings after Thanksgiving and Christmas!
Provided by Julesong
Categories Savory Pies
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Cook the bacon until it is crisp, remove it from the pan and set it aside, then drain the fat while reserving 1 tablespoon of it in the pan.
- Add the onion and gently cook it until it is tender, but is not browned.
- In a bowl, combine the eggs, light cream or half & half, salt, and pepper.
- Crumble or roughly chop the bacon to your preference.
- Place the pie shell in a pie plate.
- Place the bacon, onion, and cheese in the bottom if the pie shell/crust, then pour the egg mixture over.
- Bake in the preheated 375 degree F oven for about 45 minutes, or until the quiche is firm and lightly browned.
- Let rest for 5 minutes, then serve immediately. Makes 6 servings.
Nutrition Facts : Calories 530.7, Fat 43.2, SaturatedFat 19.6, Cholesterol 189.2, Sodium 808, Carbohydrate 18.8, Fiber 1.4, Sugar 1.3, Protein 16.9
MOM'S CREAM CHEESE PIE
Make and share this Mom's Cream Cheese Pie recipe from Food.com.
Provided by SweetsLady
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine filling ingredients and beat until light and frothy.
- Pour into graham cracker crust and bake at 350 for 25 to 30 minutes.
- Remove from oven and cool 5 minutes.
- Combine topping ingredients, and pour topping over pie.
- Return to oven and bake 10 minutes longer. Cool and place in refrigerator for approximately 5 hours (if you can wait that long).
- Optional: When pie is cool, put a can of red pie cherries or pie blueberries, or fresh strawberries, etc on top.
Nutrition Facts : Calories 456, Fat 28.6, SaturatedFat 14.8, Cholesterol 112.3, Sodium 308.6, Carbohydrate 44.3, Fiber 0.4, Sugar 34.8, Protein 6.8
CALIFORNIA GREEN CHILE AND CHEESE PIE
Yield serves 6. serving size: 1 slice.
Number Of Ingredients 7
Steps:
- Preheat the oven to 350°F. Bake the piecrust just until pale golden, about 12 minutes. Remove from the oven and let cool slightly.
- Reduce the oven temperature to 325°F.
- Sprinkle the Jack cheese and 1/2 cup of the cheddar cheese over the bottom of the partially baked crust.
- Evenly distribute the chiles over the cheese.
- Beat together the half-and-half, eggs, and cumin, if using, in a bowl, until blended. Pour over the chiles.
- Sprinkle evenly with the remaining 1/2 cup cheddar cheese.
- Bake on a sheet pan or cookie sheet for 40 minutes or until the center of the pie appears set when the pan is gently shaken. Let stand for about 15 minutes before cutting.
- Serve warm or at room temperature.
MOM'S SHEPHERD'S PIE
This recipe is simple and affordable. It's made up of common ingredients from the pantry- ground beef, green beans, tomato sauce, potatoes and seasonings. I'm not sure where it came from, but I know there are many variations. This is Mom's! Try serving with cranberry sauce or other fruit of your choice.
Provided by Missy
Categories Main Dish Recipes Savory Pie Recipes Shepherd's Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the potatoes and water to cover in a large pot over high heat. Boil for 15 minutes. Meanwhile, brown the ground beef in a large skillet over medium high heat; drain excess fat.
- To the ground beef, add the tomato sauce, parsley, Worcestershire sauce to taste, salt, ground black pepper and green beans. In a separate small bowl, mix the flour with the 3 tablespoons water and stir into the beef mixture.
- Stir all together well. Drain the potatoes, mash and spread over the beef mixture Place 2 to 3 vent holes through the mashed potatoes.
- Bake at 350 degrees F (175 degrees C) for 25 minutes. Brush the milk over the potatoes for the last 5 minutes of baking.
Nutrition Facts : Calories 637.8 calories, Carbohydrate 63.5 g, Cholesterol 96.9 mg, Fat 30.7 g, Fiber 9.4 g, Protein 27.3 g, SaturatedFat 12.4 g, Sodium 651 mg, Sugar 3.9 g
MOM'S PEACH PIE
A delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this pie a little different than the ordinary and adds homemade flair. -Sally Holbrook, Pasadena, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over dough; refrigerate while making filling. , In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture. , Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.
Nutrition Facts : Calories 404 calories, Fat 18g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 212mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.
OLD SCHOOL CHEESE PIE
My mom was a working, single mom when I was growing up. She never really had the time to make cheesecake, so this was a quick recipe to get that 'cheesecake fix' as she called it. Add any toppings that you wish.
Provided by Ringli
Categories Desserts Cakes Cheesecake Recipes
Time 2h10m
Yield 8
Number Of Ingredients 5
Steps:
- Combine cream cheese, heavy cream, sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth and creamy. Pour into graham cracker crust.
- Refrigerate until firm, about 2 hours.
Nutrition Facts : Calories 440.2 calories, Carbohydrate 24.7 g, Cholesterol 102.4 mg, Fat 35.8 g, Fiber 0.3 g, Protein 5.7 g, SaturatedFat 20.3 g, Sodium 298.8 mg, Sugar 16.8 g
MOM'S CALIFORNIA CHEESE PIE
My mom's birthday is in March, and in her honor, I'd like to share a recipe she gave me years ago. I remember her making this when I was little. Usually people make a cake when it's someones birthday, but my mom loves Cheesecake. HOWEVER, not the typical cheesecake in the New York style. She likes the California Cheese Pie. It has a graham cracker crust, and a creamy cheese filling, with a layer of sweetened sour cream on top. It.....is.....divine. This recipe has also become a favorite of ours at Christmas so I eat this at least once a year. www.trebleclefchef.blogspot.com
Provided by cassie thornburg @agirlsinger
Categories Pies
Number Of Ingredients 12
Steps:
- Put the graham crackers in a food processor with 2 TBL brown sugar. Pulse until completely crumbly. OR put the crackers in a zip top baggie and crush them with a rolling pin. Put the crumbs in a bowl and add the sugar. Then add 6 TBL melted butter to the graham cracker mixture. Press the mixture into a pie tin and bake for 5 minutes at 350 degrees. Let cool while you make the filling.
- With a hand mixer or stand mixer, combine pie ingredients until very smooth and creamy. Pour into prepared crust. Bake for 20 minutes at 350 or until firm. If it is very jiggly or looks wet in the center, bake for another 5 minutes or so. Let the pie cool for 5 minutes.
- Whip the topping ingredients and gently pour over the top of the pie, covering the filling completely. Bake for another 5 minutes. Cool completely and refrigerate for several hours before serving.
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