“I seldom eat pie because I have a high standard for pie crust.I hate the thick crust because it’s like eating a cookie and it’s dry.I hate it when the crust is tough, because it interferes with the smooth texture of the pie filling.The recipe of this pie surprises me very much!The pie crust won’t be hard, I’m rolling it out thin so it won’t be very thick;The cheese with the pie filling is medium, not too thick or too light, and has a creamy aroma!I left a copy for my best friend and she raved about it. She said she wanted to learn it too.”
How to make the sweet cheese pie
Sift together the low powder and salt.
Add softened butter.
When the butter and flour have merged, add cold water and knead until the flour is dry.
Let stand for 1 hour.
Roll out the dough into a thin sheet, slightly larger than the pie plate. Place the dough on the pie plate and press it tightly so that it comes in contact with the pie dough. Remove any excess dough around the pie plate.
Use a fork to make small holes in the pie crust.
Spread the mung beans all over the pie crust to prevent them from bulking up during baking and to act as a firm press on the crust.
Place in the middle of the preheated oven and bake at 190 degrees for 15 minutes or until golden brown.
Beat the softened cream cheese with sugar in an electric whisk.
Add the eggs and mix well.
Add the milk and mix well.
Pour the filling into the pie shell. Fill with 9 cents.
Return to the middle of the oven and bake at 150 degrees for 35 minutes.
Let cool and remove from molds.
The Sweet Cheese Pie
- 40 g milk
- 15 g white sugar
- 120 g cheese
- 1 egg
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