Best 4 Cream Cheese Custard Pie Recipes

VANILLA CREAM CHEESE CUSTARD

Steps:

• In a medium bowl, whisk together ½ cup of the milk, the egg yolks, 1/3 cup sugar and the corn starch. Whisk until well blended.
• In a small sauce pan, heat the remaining 2 cups of milk with the remaining 1/3 cup sugar and the scraped vanilla seeds with the pod. Heat to a simmer then remove the pod and discard.
• While whisking, slowly drizzle the hot milk into the bowl with the egg and sugar mixture, making sure to whisk continually.
• Pour the entire custard mixture back into the pan and heat just until it thickens up, which should be very quickly.
• Reduce to low heat, add the softened cream cheese and beat with the whisk while cooking for about one minute to form a thick creamy custard.
• Pour into a large serving bowl (or individual ramekins). Cover with plastic wrap, pushing down on the plastic wrap so that it touches the surface of the custard (this will prevent a skin from forming on the top.) Refrigerate and cool completely before serving.
• Spoon into individual serving dishes once chilled. Or, as we show in our photos, place the chilled and thickened custard into a large pastry bag fitted with a star tip and pipe into individual serving dishes or martini glasses. Garnish with fresh strawberries if desired.

CREAM CHEESE CUSTARD PIE

Steps:

• 1. For the crust, preheat oven to 425 degrees.
• 2. Place flour, 3/8 tsp salt, 2 tsp sugar and butter in a food processor and pulse repeatedly until a coarse meal is achieved.
• 3. Beat the egg yolk with the water and add to the flour/butter mix. Pulse a few times, just until the dough comes together.
• 4. Turn dough out into a 9 inch pie pan. Press evenly with fingertips to form an even crust.
• 5. Cover the crust with non-stick foil. Shape to fit tightly on top of crust with the non-stick side facing down. Fill with dried beans or pie weights.
• 6. Bake crust for 10 minutes at 425 degrees, then reduce the heat to 375 degrees for 10 more minutes. Remove from oven and carefully lift the beans and foil of the top of the crust.
• 7. Place the crust back in the oven for three more minutes, uncovered, to dry out. Remove from oven and cool on rack, while you mix your custard. keep the oven at 375 degrees.
• 8. For the custard, place all of the ingredients in a food processor and mix until very smooth and homogenous. Pour into the slightly cooled crust.
• 9. Bake at 375 degrees about 25 minutes, or until set. Use a pie shield to prevent the edges of the crust from burning.
• 10. Cool pie an a rack. Chill a few hours. Let sit a room temp for 30 minutes, when you want to serve.

CREAM CHEESE PIE

Steps:

• Combine cream cheese, eggs, 1 cup sugar, and 1 teaspoon vanilla in the bowl of an electric mixer. Mix on low speed until smooth. Pour filling into graham cracker crust.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove pie from oven. Raise oven temperature to 450 degrees F (230 degrees C).
• In a small bowl, blend sour cream, 2 tablespoons sugar, and 1/4 teaspoon vanilla together. Gently spread mixture over pie.
• Bake for five minutes before serving.

BAKED SAVORY CUSTARD WITH CHEESE

Steps:

• Put cream in a small pot with thyme and garlic, if you're using them. Cook just until it begins to steam. Heat oven to 300 degrees and set a kettle of water to boil.
• Put eggs, cayenne and salt in a medium bowl and whisk or beat until blended; stir in the cheese. Remove thyme and garlic from cream, then add cream gradually to egg mixture, whisking constantly. Pour mixture into a 1-quart dish or into 4 ramekins or custard cups.
• Put dish or ramekins in a deep baking pan and pour boiling water in, to within about 1 inch of top of dish or ramekins. Bake until mixture is not quite set; it should jiggle a bit in middle. This will take about 30 minutes for ramekins and longer for baking dish; also, cream sets faster than milk. Serve warm, at room temperature, or cold within a few hours of baking.