Cream Cheese Custard Pie With Fruit Topping Lodge Cast Iron Food

LEMON CUSTARD PIE

Steps:

• Make the crust: Preheat the oven to 350˚ F. Pulse the saltines, coconut, sugar and salt in a food processor until finely ground. Add the butter and continue to pulse until the crumbs begin to clump together. Press the mixture into the bottom and up the sides of a 9-inch pie plate (the crust will be thick). Bake until the crust is browned around the edges and lightly browned on the bottom, 15 to 18 minutes. Remove to a rack and let cool slightly.
• Make the filling: Remove the peel from 1 lemon using a vegetable peeler, removing just the peel and not the pith. Transfer the peel to a food processor. Remove the peel from the other lemon and discard the peel. Cut off the white pith from both lemons; chop the flesh, removing any seeds, and add the flesh to the food processor along with the condensed milk. Puree, scraping down the sides. Add the egg yolks and process until combined. Strain the filling through a fine-mesh sieve into a bowl, pressing it through with a rubber spatula. Pour over the crust and gently wiggle to distribute the filling. Bake until the filling is set but still slightly wiggly, about 20 minutes. Transfer to the rack and let cool 1 hour, then refrigerate until chilled, at least 3 hours.
• Just before serving, make the topping: Beat the heavy cream and sugar in a bowl with a mixer on medium speed until medium peaks form. Serve with the pie.

AMISH CUSTARD COTTAGE CHEESE PIE

Steps:

• Place cottage cheese in strainer and let drain for about 1 hour or until most of liquid has been drained.
• Preheat oven to 425 degrees F (220 degrees C).
• In a large bowl, combine cottage cheese, sugar, flour, lemon juice, salt, egg yolks, evaporated milk, and regular milk. Mix well.
• In a separate clean bowl, beat egg whites until firm. Fold into batter until smooth. Pour into pie crusts.
• Bake for 15 minutes at 425 degrees F (220 degrees C), then reduce oven to 350 degrees F (175 degrees C) and bake for an additional 25 minutes or until knife inserted in center comes out clean.
• Cool on racks, then refrigerate. Flavor improves if served a day after baking.

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.

FRESH FRUIT CREAM CHEESE PIE

Steps:

• BEAT cream cheese in large bowl with an electric mixer until fluffy. Gradually beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Pour into baked pie crust.
• REFRIGERATE 3 hours or until set. Arrange fruit on top of pie. If coating berries, stir jam or jelly until smooth. Brush berries with jam and serve.
• *If using bananas, dip in lemon juice before placing on pie to keep them from turning brown. Do not coat with jam.

CREAM CHEESE PIE CRUST

Steps:

• Combine water and vinegar in a small bowl. Combine flour and salt in another bowl. Using a pastry cutter or your fingers, cut butter and cream cheese into flour mixture until mixture resembles coarse crumbs with some larger pieces remaining.
• Add water mixture to dough in a slow, steady stream, stirring, until mixture just begins to hold together. (Alternatively, pulse ingredients in a food processor.) Turn out onto a piece of plastic wrap, and wrap. Press dough into a disk using a rolling pin. Refrigerate until firm, about 1 hour or overnight. (Dough can be frozen for up to 1 month; thaw before using.)
• Roll dough into a 12-inch round on a lightly floured surface. Fit dough into a 9-inch pie dish. Trim edge, leaving a 1-inch overhang. Turn overhang under so that edge is flush with rim. Flute edge. Freeze until firm, about 15 minutes.
• Make filling (see our Pecan Pie recipe).

FRUIT-TOPPED CHEESE PIE

Steps:

• Beat cream cheese and sugar in medium bowl with mixer until blended. Gently stir in DREAM WHIP.
• Spoon into crust. Spoon cherry pie filling around edge of pie.
• Refrigerate 3 hours.