Recipes

[house_cat]

Has anyone tried this yet?

I bought pie shells yesterday - something I very rarely do. I prefer my own, but since this is a bottom-only shell, I figured I'd take a short cut.  I have to say, I'm concerned that I'm wasting my time - sounds like a crazy amount of cinnamon, but the reviews are good so I'm going to take a leap of faith. I'll let you know how it goes.

[qbetzforreal]

@coffee drinker- Here's the recipe from FB

INGREDIENTS 1 single pie crust blind baked part-way - see notes 1 8-ounce package cream cheese, softened I use Philadelphia brand. 1/2 cup granulated sugar 1/2 cup dark brown sugar, packed 1/4 teaspoon salt 3 tablespoons, plus 1 teaspoon ground cinnamon 3 large eggs 1 1/2 teaspoons vanilla extract 1 cup half and half

INSTRUCTIONS

1. Set oven rack to lowest position and preheat oven to 350 degrees F.
2. Using hand or stand mixer, cream together cream cheese and sugars. Mix in salt, cinnamon, eggs and vanilla. Scrape the bowl and beater and mix some more to make sure all cream cheese is mixed in. (Once you add the half and half, little bits of cream cheese won't mix in.)
3. Slowly mix in the half and half.
4. Place prepared pie crust on baking sheet. Pour filling into crust and bake for 40 - 45 minutes or until just the center is a little jiggly.
5. Cool completely before serving or refrigerating. Can be made a day or two in advance - cover and refrigerate.

RECIPE NOTES

RECIPE FOR SINGLE PIE CRUST.

BLIND BAKING (PARBAKING) THE CRUST:

You don't have to blind bake the crust, but it won't be completely browned and firm/crisp on bottom if you don't

TO BLIND BAKE YOUR CRUST FOR THIS PIE: (WE ARE PARTIALLY BAKING)

• Fit pie crust into your pie plate, fold edge under and flute or crimp the edge.  I use a standard 9" glass pie plate.  Refrigerate.
• Make an egg white wash* - whisk together 1 egg white with 2 teaspoons of water and set aside.
• Arrange oven rack to lowest position.  Place pie crust in freezer for 20 minutes while you preheat oven to 400 degrees F.
• Line well chilled pie crust with 2 layers of foil and fill with pie weights or dried beans ( I use lentils). Bake for 15 minutes.  
• Carefully remove the foil and weights.  Continue baking for 4 minutes.
• Brush hot crust lightly with egg white wash and pop back in oven for 30 seconds.
• Allow crust to cool until just warm, then continue with making pie.
• *The egg white wash helps to create a barrier between the crust and filling so it doesn't get soggy.    

[coffee drinker]

@qbetzforreal   Thank you so much for writing out this recipe.  I'm happy it uses half & half, not heavy cream, as I always have that in the house.  Now I just have to pick up the cream cheese.  Thanks, again. 

[house_cat]

I made it on Saturday.  I used the first recipe posted on this thread, not the one from Tina V. They looked similar enough.

Here's my review, please don't let it stop you from trying this recipe - you may have a different take on it entirely.

For me, taste was very pleasant, especially when slathered with Cool Whip. DH enjoyed it, but I was sick all day yesterday (not pie related) and noticed this morning that he never went back for another slice.  That always tells me something.  Pie itself was kind of ugly, the color and texture were too much like the Friskie's pate I give my kitties.  I'm weird about the texture of my foods and their eye appeal.  This one was okay, but for the holidays I'll stick with the tradiitional pumpkin pie.  I should also add that it was not overly sweet, nor was the cinnamon overpowering. The flavor was very good.