CREAM CHEESE CUSTARD PIE
I love Cheesecake. I love Baked Custard. I love a Good Buttery Crust. This recipe has all of that going for it. It is a very satisfying custard dessert; that has all the appeal of a cheesecake, but is much lighter. Fresh Fruit or a Dessert Sauce will only make it better....and the good news about the crust......You Press It...
Provided by Garrison Wayne
Categories Other Desserts
Time 1h10m
Number Of Ingredients 13
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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Wilfred Lamptey
[email protected]This pie was a complete disaster! The crust was burnt and the filling was curdled. I had to throw the whole thing away.
Elijah BAMBA
[email protected]The crust was too thick and the filling was too runny. I don't think I'll be making this pie again.
Mike Parson
[email protected]This pie was a little bland for my taste. I think it could have used more spices or extracts in the filling.
Dk Tamim
[email protected]I had some trouble getting the crust to set properly. It was still a bit crumbly when I cut into it. The filling was delicious though!
Rickynayn Burnsjr
[email protected]This pie was a bit too sweet for my taste, but it was still good. The crust was flaky and the filling was smooth and creamy. I would recommend reducing the amount of sugar in the filling by half.
Affua obaapa
[email protected]Yum!
John Okilo
[email protected]Loved it!
Tony S
[email protected]This pie was delicious! The cream cheese filling was rich and creamy, and the graham cracker crust was the perfect complement. It was a hit with my family and friends.
Sweta Walker
[email protected]I followed the recipe exactly and my pie turned out perfectly! The custard filling was smooth and creamy, and the crust was flaky. I would definitely recommend this recipe.
KaMel AhMed
[email protected]This pie was a huge success! It was creamy, rich, and flavorful. The crust was flaky and buttery. I will definitely be making this pie again.
Lekhu Darlami
[email protected]I love this pie! It's so easy to make, and it always turns out delicious. The cream cheese filling is smooth and creamy, and the graham cracker crust is the perfect finishing touch.
foysal ahammad
[email protected]I've made this pie several times now, and it always comes out perfect. The texture is smooth and creamy, the flavor is rich and decadent, and the crust is flaky and buttery. I highly recommend this recipe!
Geoffrey Kenya
[email protected]This cream cheese custard pie was a hit at my last dinner party! The filling was creamy and rich, and the graham cracker crust was the perfect complement. It was a great way to end the meal.