Recipe by Marcelle Bienvenu
Traditional Creole cream cheese has a texture somewhere between ricotta and sour cream, giving this pie a lightness that’s hard to replicate.
Creole Cream Cheese Custard Pies
Makes 1 (9-inch) pies
Ingredients
- 1¼ cups sugar
- 2 tablespoons cornstarch
- 1 pinch salt
- 2 (12-ounce) cartons Creole cream cheese*
- 4 large eggs, lightly beaten
- 2 tablespoons milk
- 2 tablespoons sour cream
- 1 tablespoon vanilla
- 1 tablespoon fresh lemon juice
- 2 (9-inch) graham cracker piecrusts
- Garnish: sweetened whipped cream
Instructions
- Preheat oven to 350°.
- In a small bowl, combine the sugar, cornstarch, and salt.
- Place cream cheese in a large bowl. Beating with a mixer on low speed, add the sugar mixture, a little at a time, to the cream cheese, beating well between each addition. Add eggs to the cream cheese mixture, beating until combined. When well combined, add the milk, sour cream, vanilla, and lemon juice, beating at medium speed until smooth and creamy, stopping to scrape bowl, about 2 minutes. Divide the mixture evenly between the pie shells.
- Place the pies in preheated oven, and bake for about 45 to 50 minutes or until the center of the pies are set. Cool completely. Refrigerate until ready to serve. Garnish with whipped cream, if desired.
Notes
*If Creole cream cheese is unavailable, substitute 1½ cups each nonfat Greek yogurt and whole-milk ricotta cheese, whisked until smooth.
