Pie in the Face

Pie in the Face by Tiffani Thiessen • Photos by Megan Welker
Mom’s Cream Cheese Pie

Recipe Courtesy of Tiffani Thiessen

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Ingredients:

Graham Cracker Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cups powdered sugar
  • 6 tablespoons melted butter
  • 1 teaspoon cinnamon

Filling:

  • 12 ounces cream cheese, at room temperature
  • 2 eggs, at room temperature
  • 3/4 cups sugar
  • 2 teaspoon vanilla

Topping:

  • 1 cup sour cream
  • 3 1/2 tablespoons sugar
  • 1 teaspoon vanilla

Yield: 6 to 8 servings
Prep Time: 15 minutes
Cook Time: 40 minutes
Inactive Prep Time: 5 hours and 45 minutes
Ease of preparation: Easy

Active Time: 15 minutes
Total Time: 6 hours

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Directions

Preheat an oven to 350 degrees F.

For the graham cracker crust: Combine the graham crackers, powdered sugar, melted butter and cinnamon in a small bowl. Press into 8-9 inch pie pan.  Bake in the preheated oven for 10 minutes.  Cool before filling.

For the filling: Combine the cream cheese, eggs, sugar and vanilla. Mix until smooth and lightly pour into cracker crust. Bake in the preheated oven until set, for 15 to 20 minutes.  Remove and cool for 5 minutes

For the topping: Combine the sour cream, sugar and vanilla in a small bowl and mix until smooth. Spread onto the pie and bake in the preheated oven for 10 minutes.  Remove and cool.  Then chill for 4 to 5 hours until cold.

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Pie in the Face by Tiffani Thiessen • Photos by Megan Welker

Pumpkin Pie

Recipe Courtesy of Tiffani Thiessen

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Ingredients:

  • 1 (15 oz) can pumpkin
  • 1 (14 oz) can sweetened condensed milk
  • 2 eggs
  • 1 teaspoon cinnamon
  • ½ teaspoon vanilla bean paste
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 frozen 9 inch pie crust; thawed

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Directions

Preheat oven to 425 degrees F.

In a large mixing bowl whisk together all ingredients till smooth. Pour mixture into your thawed pie crust and bake for 15 minutes. Then reduce temperature to 350 degrees and bake for an additional 35-40 minutes. Cool and serve with my vanilla whipped cream.

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Pie in the Face by Tiffani Thiessen • Photos by Megan Welker

Pecan Pie

Recipe Courtesy of Tiffani Thiessen

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Ingredients:

  • 8 tablespoons butter
  • 1 cup sugar
  • 1 ½ cup corn syrup
  • 1 teaspoon salt
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon Bourbon
  • 5 eggs
  • 3 cups pecans
  • 1 frozen pie crust

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Directions

Preheat oven to 350 degrees F.

In a saucepan melt your butter. Then add your sugar, salt, vanilla bean paste and bourbon. Let it slightly cool then add your eggs. Stir in your pecans and mix well. Then pour mixture to just at ¼ inch from the top of your pie crust. Bake pie for about 25 to 30 minutes or until slightly firm. (Note you will have extra filling leftover to make another pie or about 3 mini pies if desired) Serve with my homemade vanilla whipped cream on top.

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Pie in the Face by Tiffani Thiessen • Photos by Megan Welker

Vanilla Whipped Cream

Recipe Courtesy of Tiffani Thiessen

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Ingredients:

  • 1 1/2 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla bean paste or vanilla extract

Yield: 6 servings
Prep Time: 5 minutes
Cook Time:
Inactive Prep Time:
Ease of preparation: Easy

Active Time: 5 minutes
Total Time: 5 minutes

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Directions

In a bowl of a stand mixer, add the heavy cream. Whip until foamy and then add the sugar and vanilla bean paste. Beat until soft peaks form. Careful not to overbeat or the cream will become grainy.

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Photos by Megan Welker

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Dary

The pies look ah-mazing! Especially that cream cheese pie – MMmM!

Shawnna

Oh yummy!! I love pie!

Alicia@Eco Friendly Homemaking

These all look so delicious!! Hope you and your family have a blessed Thanksgiving!

Ron Arendas

Not sure if you read Twitter messages. Just posted a picture of you on a web page entitled “Pop Culture Meets Lifeguarding.” It is here: http://www.watersafetyguy.org/lifeguards-and-lifesaving/pop-culture-lifeguarding/about halfway down the page. In researching for your pic and a video clip, I found your website and the Howard Stern interview. I was extremely impressed by both and just wanted you to hear that from a long-time fan. In the Stern interview, you came across very authentic–a truly happy, fulfilled person. Congratulations on you life, family, and work!

Sandra

The pecan pie should probably only be attempted by somebody with experience and cooking. I took almost an hour to cook that 30 minutes, the eggs should be tempered with the warm/hot liquid. This could really be a frustrating for somebody that doesn’t know what they’re doing

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