Best 8 Moms Cheese Pie Recipes

MOM'S CREAM CHEESE PIE BY TIFFANI THIESSEN RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Add the grapes to a parchment paper-lined baking sheet and sprinkle with sugar and thyme.
• Bake for 45-55 minutes. Cool completely.
• In the bowl of a food processor, add the graham crackers and pulse until finely crumbled.
• Transfer the graham cracker crumbs to a bowl with the powdered sugar, melted butter, and cinnamon, and stir to combine.
• Press the graham cracker mixture into an 8- or 9-inch (22-cm) pie dish, pressing an even layer on the bottom and sides of the dish.
• Bake for 10 minutes.
• Let crust cool completely before filling.
• In a bowl, add the cream cheese, eggs, sugar, and vanilla extract, and blend until smooth with a hand mixer.
• Pour the cream cheese mixture into the cooled crust, and bake for 10 minutes.
• Remove and cool for at least 5 minutes.
• In a bowl, add the sour cream, sugar, and vanilla extract in a bowl and mix to combine.
• Spread the sour cream mixture on top of the pie in an even layer and bake for 10 minutes.
• Remove and cool at room temperature.
• Refrigerate for at least 4 hours, until chilled.
• Top with the roasted grapes.
• Enjoy!

MOM'S CALIFORNIA CHEESE PIE

Steps:

• 1. 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.
• 2. 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.
• 3. 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.

MOM'S CREAM CHEESE PIE

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

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.

MAMA'S CHESS PIE

Steps:

• 1. Melt butter in a small saucepan over low heat. Stir in sugar and remove from heat to allow to cool slightly.
• 2. Beat eggs until frothy in a separate bowl and add slowly to butter mixture. Stir in vanilla.
• 3. Pour into pie shell and bake in 350 degree oven for 1 hour.

MOM'S CHESS PIE

Steps:

• 1. Preheat oven to 350.
• 2. Melt butter in microwave.
• 3. Mix cornmeal, sugar and flour.
• 4. Add eggs and butter. Cream thoroughly.
• 5. Mix in vanilla and vinegar. Pour into pie shell and bake for 45 minutes.

MOM'S FRENCH CHEESE PIE - QUICHE LORRAINE

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.

BASIC CREAM CHEESE PIE (MOM'S CHEESECAKE)

Steps:

• Preheat oven to 325.
• Combine in blender: egg, sugar, sour cream, vanilla. Blend.
• While still blending, add cream cheese pieces and pour in the melted butter.
• Pour into crust and bake for 30 minutes.