I like pie. In fact, I would go so far as to say I love pie. Afterall, my last name is an anagram for "pies." But that does not mean I was always an amazing baker of pies. Quite the contrary, actually. Neither of my parents were very good cooks (sorry mom and dad) so the process of finding my own way along the culinary path was a bit tedious.
That said one of the first recipes I created was for an extraordinarily easy cheesepie (not a cheesecake because it has a pie crust, d'uh). This recipe is simple enough for a novice, but delicious enough that your appreciative audience will assume you either bought it or that you really are an expert chef.
Step 1: Ingredients and Kitchen Utensils
I have tinkered with the recipe over the years, making homemade graham cracker crusts and messing with some of the ratios. However, with this instructable I want to keep it simple and easy so I'll be showing and explaining the original recipe I came up with. Here is a list of ingredients and kitchen utensils you will need for this particular version of the recipe.
1 ready to use graham cracker crust (found in the baking section of your local grocery store)
1 jar of marshmallow fluff
1 pack of cream cheese
1 can of fruit pie filling of your choice (I chose cherry)
1 medium/large bowl
1 spoon (or a rubber spatula)
1 hand mixer (or Kitchen Aid if available)
Step 2: Sir Mix-a-lot
Measuring is for suckers!... And Alton Brown. Seeing as how I am neither pour the entire jar of marshmallow fluff and the entire pack of cream cheese into your bowl. Use the hand mixer to stir the fluff and cream together until it is a rich, creamy consistency.
Note: If you have happen to have a kitchen-aid just put the ingredients in and turn it on. Boom! Done! Almost.
Step 3: Makin' Pie!
Your generic store-brand ready-to-use pie crust should come in an aluminum pie tin and have a plastic lid holding the crust in place and protecting it from dust and stuff. Remove the lid and set it aside. Use the spoon or a rubber spatula to fill the pie crust with your marshmallow-cream cheese mix until the mixture is as close to even with the top of the crust as you can get it. Once the crust is full, quickly wash and dry the lid. Then put the lid over your pie and stick it in the refrigerator.
Step 4: The Waiting Game
Your cheesepie needs to be left alone in the 'fridge so the marshmallowy-cheesey goodness can set from the creamy consistency you just made to something a bit more firm. You could eat it right away, but I don't recommend it. I tend to make my cheesepies in the evening and then just leave it in the 'fridge overnight. While the pie sets you should reward yourself for your hard work by licking the spoon, and the bowl, and the mixer. Just remember to unplug the mixer first.
If you made this in the morning then you'll have to wait all day to enjoy your delicious cheesepie. Here are some suggestions to kill some time: play Hungry, Hungry Hippos!, vote for this instructablein the Pi Day contest, read a book, frag some newbs on your favorite gaming system, check your facebook... every 5 minutes, go for a walk, watch Firefly on Netflix, rotate your car tires, spend time with your family, sign-up for classes at the local learning annex, develop a superhero persona and go bring justice to an unjust world, shave your friend's hamster, take a shower, build a blanket fort in your living room, do some chores, master the dark side of the force, really the possibilities are as limitless as your imagination.
Step 5: Finishing Touches
After allowing your cheesepie to set you are ready to put the finishing touches on it. Open your can of pie filling and cover the top of your cheesepie. Or if you really want to get into the spirit of Pi(e) Day carefully place your toppings into a Pi symbol or 3.14159265359.
Step 6: Enjoy
Enjoy your delicious, semi-homemade Cheesepie with the ones you love! Or even better, keeps the precious all for yourself. Either way it's a win!
Participated in the
Serious Eats Pi Day Pie Contest