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Reply
| | From:  Genie· (Original Message) | Sent: 10/11/2007 6:05 PM |
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Reply
| | | From: Genie· | Sent: 6/25/2008 6:48 PM |
Lemon Layer Cream Cheese Pie
1 Refrigerated Pie Crust (from 15 ounce package)
Filling
2/3 cup granulated sugar
2 tablespoons cornstarch
1 cup cold water
2 egg yolks
3 tablespoons lemon juice
1 tablespoon butter or margarine
2 teaspoons grated lemon peel
1/3 cup granulated sugar
1 (8 ounce) package cream cheese, softened
1 egg
Topping
1/2 cup whipping cream, whipped
Prepare pie crust according to package directions for one-crust filled pie using 9-inch pie pan.
Heat oven to 375 degrees F.
In medium saucepan, combine 2/3 cup sugar and cornstarch; mix well. Gradually add cold water, stirring constantly until blended. In small bowl, beat egg yolks slightly; stir into sugar mixture in saucepan. Cook over medium heat for 10 minutes or until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Stir in lemon juice, butter and lemon peel; blend well.
In small bowl, combine 1/3 cup sugar and cream cheese; beat until smooth. Add egg; blend well. Spoon and spread cream cheese mixture in prepared crust. Spoon lemon mixture over cream cheese mixture; spread carefully to cover.
Bake at 375 degrees F for 35 to 40 minutes or until crust is golden brown. (Center will not be set.) Cool 30 minutes. Refrigerate 1 1/2 hours or until completely chilled. Serve topped with whipped cream. Store in refrigerator.
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Reply
| | | From: Genie· | Sent: 6/25/2008 6:49 PM |
German Chocolate Cream Cheese Pie
4 c. Corn Flakes crushed to 1 c.
1/4 c. brown sugar
5 tbsp. melted butter
1/2 c. water
4 oz. bar sweet cooking chocolate
8 oz. pkg. cream cheese
1/2 c. packed brown sugar
2 c. whipped topping
1 tsp. vanilla
Dash salt
Preheat oven to 300 degrees. Butter pie plate. Mix Corn Flakes, 1/4 cup brown sugar and melted butter; press into plate. Bake 10 minutes. Cool. For filling, heat water and chocolate over low heat until melted. Stir constantly. Let cool for 10 minutes. Mix in large bowl the cream cheese and sugar. Add vanilla and salt. Slowly heat chocolate into cheese mixture. Refrigerate for 1 hour until very thick. Fold in whipped cream and pour into crust. Freeze for 4 hours or overnight. Makes 8 servings. Can be doubled and use a 9 x 13 inch dish. | |
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Reply
| | | From: Genie· | Sent: 6/27/2008 7:05 PM |
Berry Cheesecake Pie
Makes 12 servings.
Crust
3 cups finely ground graham crackers (about 18 boards)
3/4 cup (1 1/2 sticks) butter, melted
Filling
3 tablespoons raspberry- or strawberry-flavored gelatin
1/3 cup water
12 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
3/4 cup heavy cream
1 cup (4 ounces) shaved milk chocolate
Garnish
1/2 cup heavy cream
1 tablespoon granulated sugar
2 tablespoons raspberry- or strawberry-flavored liqueur
1/4 cup fresh raspberries or halved strawberries
Preheat oven to 350 degrees F.
Crust: In large bowl, stir together graham cracker crumbs and butter until crumbs are evenly moistened. Press crumb mixture over bottom and up sides of 9-inch glass pie plate. Bake for 10 minutes. Transfer the pie dish to a wire rack; let cool.
Filling: In small saucepan, sprinkle gelatin over the water; let stand until gelatin is softened, about 3 minutes. Heat over medium-low heat until gelatin is melted and liquid is clear, about 3 minutes. Let cool slightly.
In large bowl, beat cream cheese until smooth and creamy, about 1 minute. Add sweetened condensed milk; beat until smooth. On low speed, drizzle in gelatin mixture. Increase to medium-high speed; beat 2 minutes or until smooth.
In medium-size bowl, beat the 3/4 cup heavy cream on medium speed until foamy. Increase speed to medium-high; beat until soft peaks form. Gently fold whipped cream and shaved chocolate into cream cheese mixture. Spoon into crust. Refrigerate 4 hours or until firm.
Garnish: In medium-size bowl, beat together the 1/2 cup heavy cream and sugar until soft peaks form. Drizzle in the liqueur; beat on medium high speed until stiff peaks form. Gently spoon the whipped cream mixture into a pastry bag fitted with a star tip. Pipe rosettes decoratively on top of the cheesecake. Garnish the top of the cheesecake with the raspberries or strawberries.
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Reply
| | | From: Genie· | Sent: 6/27/2008 7:06 PM |
Campbell soup - cheesecake pie--ShirleyIngredientsCRUMB CRUST 2 cup Fine vanilla wafer or Graham cracker crumbs 6 tbsp Butter, melted 1/4 cup Sugar FILLING 12 oz Cream cheese, softened 2/3 cup Sugar 3 Eggs 1 can Cheddar cheese soup 2 tbsp Lemon juice 1 tsp Grated lemon rind 1 tsp Vanilla extract 1/4 tsp Almond extract TOPPING 1 cup Sour cream 1/4 cup Sugar 1 tsp Grated lemon rind 1 tsp Vanilla extract Directions - Crust: combine crumbs, butter and sugar.
- Press firmly into 9 inch pie plate, chill.
- Filling: with electric beater, beat cream cheese until smooth.
- Add sugar and eggs alternately.
- Blen in 1 cup soup, lemon juice, rind and flavourings.
- Pour into chilled pie crust.
- Bake at 350 °F for 50 minutes.
- Topping: blend sour cream, remaining soup, sugar, lemon rind and vanilla.
- Spread on pie, bake 5 minutes more.
- Cool; chill.
- Top with prepared fruit pie filling.
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Reply
| | | From: Genie· | Sent: 6/27/2008 7:06 PM |
Cheesecake pie--ShirleyIngredientsCRUMB CRUST 2 cup Fine vanilla wafer or Graham cracker crumbs 6 tbsp Butter, melted 1/4 cup Sugar FILLING 12 oz Cream cheese, softened 2/3 cup Sugar 3 Eggs 1 can Cheddar cheese soup 2 tbsp Lemon juice 1 tsp Grated lemon rind 1 tsp Vanilla extract 1/4 tsp Almond extract TOPPING 1 cup Sour cream 1/4 cup Sugar 1 tsp Grated lemon rind 1 tsp Vanilla extract Directions - Crust: combine crumbs, butter and sugar.
- Press firmly into 9 inch pie plate, chill.
- Filling: with electric beater, beat cream cheese until smooth.
- Add sugar and eggs alternately.
- Blen in 1 cup soup, lemon juice, rind and flavourings.
- Pour into chilled pie crust.
- Bake at 350 °F for 50 minutes.
- Topping: blend sour cream, remaining soup, sugar, lemon rind and vanilla.
- Spread on pie, bake 5 minutes more.
- Cool; chill.
- Top with prepared fruit pie filling.
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Reply
| | | From: Genie· | Sent: 6/27/2008 7:07 PM |
Pecan Fudge Cheesecake Pie Source: Kingarthurflour.com This rich, dense pie combines chocolate, pecans and cheesecake to wonderful effect. Crust
1 1/2 cups King Arthur Unbleached All-Purpose Flour
1/2 teaspoon salt
1/2 cup chocolate cookie crunch, or any crushed chocolate cookies
1/4 cup pecan meal or finely ground pecans
1/2 cup butter or vegetable shortening
4 to 6 tablespoons cold water
1/2 cup semisweet chocolate chips Cheesecake Layer
8 ounces cream cheese, softened
1 egg yolk (save the white)
1/3 cup granulated sugar
1/8 teaspoon salt
1 teaspoon vanilla extract Pecan Layer
1 cup chopped pecans
1/4 cup firmly packed light brown sugar
2/3 cup golden syrup or light corn syrup
2 teaspoons vanilla extract
2 eggs plus 1 egg white Crust: In a medium-size mixing bowl, whisk together the flour, salt, chocolate crunch and pecan meal. Using your fingers, a pastry fork, pastry blender or mixer, work in the butter or vegetable shortening. Sprinkle with 4 tablespoons of cold water while tossing with a fork; add additional water if the dough isn't cohesive. Flatten the dough into a disk, and refrigerate it for 30 minutes or so. On a well-floured surface, roll the crust into a 12-inch circle, then fit it into a 9-inch pie pan that's at least 1 inch deep. Crimp the outside edge, and prick the bottom with a fork. Line the crust with a nesting pie pan, or the weights of your choice, and "blind-bake" it (bake it without filling) in a preheated 425 degree F oven for 10 minutes. Remove it from the oven, allow it to cool for 5 minutes, then remove the weights and sprinkle the chips over the bottom of the pie shell. Spread the chocolate into an even layer once it's melted. Refrigerate for 30 minutes, or until the chocolate is set. Cheesecake Layer: Mix all of the cheesecake ingredients together gently just till blended. Spread this mixture into the bottom of the chilled crust. Bake the pie in a preheated 350°F oven for 25 minutes, covering the edge with a pie crust shield to prevent burning. The cheesecake will still be slightly soft. Pecan Layer: Sprinkle the pecans over the cheesecake layer. Whisk together the sugar, syrup, vanilla, eggs, and egg white, and gently pour the mixture over the pecans. Garnish with pecan halves, if desired. Return the pie to the oven, and bake it for an additional 20 to 25 minutes, or until it's puffed. Keep the crust shield on to protect the edge of the crust. Remove it from the oven; the filling will fall (which is Okay). Refrigerate the pie for several hours before serving, and keep any leftovers refrigerated. Yield: about 8 servings | |
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Reply
| | | From: Genie· | Sent: 6/27/2008 7:07 PM |
Ricotta Cheesecake Tarts - Florrie 1 container (15 oz.) POLLY-O Ricotta Cheese
1/3 cup sugar
1/4 cup half-and-half
2 Tbsp. flour
1 tsp. grated lemon peel
1 Tbsp. fresh lemon juice
1/2 tsp. vanilla
2 eggs
12 ready-to-use graham cracker tart shells
BEAT ricotta cheese, sugar, half-and-half, flour, lemon peel, juice and vanilla with electric mixer on medium speed 1 to 2 minutes or until well blended. Add eggs; beat until blended. Pour about 1/4 cup of the batter into each tart shell.
BAKE at 350°F for 25 to 30 minutes or until centers are almost set. Cool.
REFRIGERATE 3 hours or overnight. Garnish with fresh fruit. |
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Reply
| | | From: Genie· | Sent: 6/27/2008 7:29 PM |
Muscadine Cheese Pie-ChadsAngel 9 Inch Graham Cracker Crust 8 Oz. Pkg. Cream Cheese, softened 1/3 Cup Sugar 2 Large Eggs 1/4 tsp. Almond Extract 1/2 Pint Sour Cream 1 1/2 Tbsp. Sugar 1/2 tsp. Vanilla Muscadine Glaze: 4 1/2 Cups Muscadines, deseeded Sugar to taste 1 Tbsp. Tapioca Preheat oven to 350 degrees. Make a filling by beating cream cheese until fluffy; add sugar, eggs and almond extract. Beat until thick and throughly mixed. Fill pie shell and bake for about 25 mintues. Set aside to cool completely. Muscadine Glaze: Puree grapes in a blender or press through a sieve; sweeten pureed grapes to taste. Add Tapioca and let stand 10 mintues. Pour mixture into a saucepan and cook until thick. Cool completely and spread on top of pie. Refrigerate until served. |
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Reply
| | | From: Genie· | Sent: 6/28/2008 4:26 AM |
| Cannoli Cream Pie 1 pkg. vanilla instant pudding mix
1 8 oz cream cheese, softened
2 cups milk
1 pint whipping cream, whipped
1/2 tsp. almond extract
2 oz almonds, toasted
4 oz chocolate chips
2 oz cherries
2 pie shells, baked
Blend pudding with milk, cream cheese and almond extract. Add almonds, chips, and cherries.
Divide into pie shells. Top with whipped cream. Garnish with chips. | | |
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Reply
| | | From: Genie· | Sent: 6/28/2008 4:35 AM |
| Oreo Pie 1 (9-inch) graham or oreo crust
1 (8-oz) pkg cream cheese
1 cup powdered sugar
1 (8-oz) pkg instant vanilla pudding
1 (16-oz) container Cool-Whip
1-1/2 cups milk
20 oreo cookies, crushed
1 tsp vanilla
Beat cream cheese and sugar together.
In another bowl, beat pudding and milk until thick.
Add Cool Whip and vanilla to pudding.
Add cream cheese mixture to pudding mixture, stirring well.
Layer the cookie crumbs and the pudding mixture into the crust, beginning with a layer. of cookie crumbs and reserving enough cookie crumbs to cover top. | | |
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Reply
| | | From: Genie· | Sent: 6/28/2008 4:37 AM |
| Cream Cheese Pie 1 can cherry pie filling
1 pkg. instant vanilla pudding
1/2 c. milk
1 8oz. cream cheese
1 c. sour cream
1 graham cracker crust
Cream together cream cheese and sour cream add milk, and pudding mix (will thicken fast). Pour into crust and top with chilled can of cherry pie filling. Notes: Can use other fruit topping | | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 3:47 AM |
RICOTTA CHEESE PIE MAKES TWO 9-INCH PIES This is a very easy version of cheese pie. I prefer it with the graham cracker crust, but a pastry crust can be used. Creamed cottage cheese can be substituted for the ricotta cheese. INGREDIENTS - 16 ounces ricotta cheese, about 1-3/4 cups (I use part-skim)
- 1 scant cup sugar
- 3 tablespoons all purpose flour
- 1 teaspoon fresh lemon juice
- Dash of salt
- 3 eggs, separated
- 1 12-ounce can evaporated milk
- 1-1/2 cups milk
- 2 9-inch deep dish unbaked pastry crusts or prebaked graham cracker crusts
Place ricotta cheese in strainer and let drain for about 1 hour or until most of liquid has been discarded. Preheat oven to 425° F. Combine all ingredients except egg whites; mix well. Beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts. Bake for 15 minutes then reduce oven to 350° and bake for an additional 35-40 minutes or until knife inserted in center comes out clean. Cool on racks. Refrigerate. Flavor improves if served a day after baking. | |
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