Mom’s Cream Cheese Pie
Recipe Courtesy of Tiffani Thiessen
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
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.
Pumpkin Pie
Recipe Courtesy of Tiffani Thiessen
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
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.
Pecan Pie
Recipe Courtesy of Tiffani Thiessen
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
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.
Vanilla Whipped Cream
Recipe Courtesy of Tiffani Thiessen
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
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.
Photos by Megan Welker
The pies look ah-mazing! Especially that cream cheese pie – MMmM!
Oh yummy!! I love pie!
These all look so delicious!! Hope you and your family have a blessed Thanksgiving!
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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