Apple Rhubarb Mixed Berry Jam Pies

Sep 23, 2020

Happy Fall Y’all. It was the first day of Autumn yesterday and honestly I have been in Autumn mode since September 1st. The weather turns here so quickly it really isn’t fair; but we always get a few more warm days throughout September and even October to make up for it. So my mind is already thinking about Canadian Thanksgiving and it’s time to practice some recipes prior to the dinner (even though it will be vastly differently from other years…pandemic). I really have a fear of making pies as I fear the dreaded soggy bottom as Mary Berry says. All my pies prior have had a soggy bottom of conversely an under baked bottom.

Yield/Serving: 12
Prep Time: 2 hours
Cook Time: 25-30 min.
Difficulty level is: Medium

Ingredients
Crust
⦁ 2½ cups all purpose flour
⦁ 3 tbsp finely diced fresh rosemary
⦁ 1½ tbsp granulated sugar
⦁ 3/4 tsp sea salt
⦁ 1 cup unsalted butter (2 sticks), cold and cubed
⦁ 6 tbsp cold water
Filling
⦁ 4 medium apples. peeled and diced small
⦁ 4 rhubarb stalks, diced
⦁ ¼ cup granulated sugar
⦁ ¼ cup golden brown sugar, lightly packed
⦁ 1 tsp ground cinnamon
⦁ ½ tsp nutmeg
⦁ ½ tsp ground cloves
⦁ ½ ground ginger
⦁ ½ tsp all spice
⦁ 2 tbsp all purpose flour
⦁ ¼ mixed berry jam (raspberries, gooseberries, red currants)
⦁ 1 large egg. whisked with 1 tbsp water
⦁ granulated sugar (topping)

Assembly
Crust
1. Using a food processor combine, flour, rosemary, sugar and salt.
2. Pulse until mixture comes together and then add the butter and continue to pulse until it resemble the texture of wet sand.
3. Slow add in the water until dough forms.
4. Lay out plastic wrap and transfer dough over and wrap.
5. Refrigerate dough for 30 minutes minimum.
6. Lightly flour work surface and roll out dough until 1/4 inch thickness.
7. Using a cookie cutter or glass cut out circles for mini pies and lay dough over pie pan and press down.
8. Preheat oven to 425 degrees F.
Filling
1. Dice apples and rhubarb and place in a large bowl.
2. Add sugar, brown sugar, spices and flour.
3. Add in jam. (I used my homemade jam from my raspberry, gooseberry, red currant picking)
4. Divide into the pastry and the cover with lattice design or just plain.
5. Brush the tops with the egg wash.
6. Sprinkle with granulated sugar.
7. Bake for 25 minutes or until golden brown.
8. Remove

Tips
⦁ Give yourself some extra time to be safe. This took much longer than I anticipated.

Please Enjoy
My thoughts
I can never get the perfect crust until today. I looked at the pie at 15 minutes and it was pretty pale and these were mini pies and pie pans for a couple. So I continued to bake for an additional 10 minutes and it looked a touch to brown; but you know what, the crust was perfect. No soggy or under baked bottom and the thickness was good too. I had the ruler out to measure the thickness and I was saying to myself “here comes another arm day” lol. This was so much work I’d gladly just buy a pie or if I had tons of time, maybe just maybe attempt this again. Thank goodness for Netflix in the kitchen to pass the time. The crust was perfect and the combination of apple, rhubarb and homemade jam made the pie just sweet enough; but not overly sweet. My taste testers loved it and the addition of the rosemary. The herb was detected but the type or herb couldn’t be figured out. I even attempted to make a lattice; but it was taking so much time I gave up and just went classic crust. I did add a “D” for my pie and “C + K” initials for my other pie recipients.

Y is for…Yam & Pumpkin Pie

Nov 27, 2019

Y is for…Yam & Pumpkin Pie – Candy Coated Culinista

This is a Pie I always make in the fall or winter, whether for Thanksgiving, Christmas it has some amazing flavours.

Yield/Serving: 2 pies
Prep Time: 10 min
Cook Time: 30 min
Difficulty level is: Easy

Ingredients
For Crust
• 1 cup Graham Cracker crumbs
• 1 cup Chocolate Cookies crumbs
• ¼ cup unsalted butter melted
For Pie
• 1 cup pumpkin puree
• 2 cups yams, peeled and rough chopped
• ½ tsp cinnamon
• ½ tsp ginger
• ½ tsp nutmeg
• 2 egg, whisked
• 1 can condensed milk
For Meringue
• 2 eggs whites
• 1 ½ cups confectioner’s sugar
• Pepitas for decoration, or pumpkin seeds

Assembly
1. Preheat over @ 375°F.
2. Mix graham cracker & chocolate cookie crumbs with butter in a medium bowl until moist. Add a little more melted butter is required.
3. Press crumbs into the bottom and up the sides of two pie plate. Bake in centre of oven, covered with foil, for 10 min.
4. Boils yams in a saucepan until tender using a fork.
5. Drain water and mash yams.
6. In a large bowl add in pumpkin, yams, cinnamon, ginger, nutmeg.
7. Whisk eggs in a small separate bowl and stir into the bowl filled with pumpkin and yams and mix.
8. Slowly pour in the can of condensed milk until absorbed.
9. Pour into pie shells and bake for 30 minutes.
10. Transfer to a wire rack to cool.
11. Using the electric mixer pour in egg whites and slowly add the confectioner’s sugar.
12. Spread meringue on pumpkin pie.
13. Garnish with pepitas.
14. Serve warm or cold.

Tips
• If you have a kitchen butane torch, it will make burning the meringue much easier. Alternatively set the oven to broil to burn the meringue.

Please Enjoy

My thoughts
Another amazing spin on what seems to be my most made recipes. I preferred the chocolate and graham crumb crust and also the combination on pumpkin and yam. It gives the pie a firmness that I like. I also practice some more of my piping skills and was quite happy with how it turned out.

Ground Cherry (Physalis) & Rhubarb Thanksgiving Practice Mini Pies

Oct 11, 2017

Ground Cherry (Physalis) & Rhubarb Thanksgiving Practice Mini Pies – Candy Coated Culinista

I have been dreading making a pie because every time I have made a pie crust it has never turned out right. With Thanksgiving quickly approaching I wanted to practice making a pie before I make a pie for Thanksgiving dinner. To date when I make pies they are always a crumb crust and it’s time for me to work on the things that intimidate me.

Yield/Serving: 2 mini pies
Prep Time: 30 min.
Cook Time: 1 hour 30 min.
Difficulty level is: Medium

Ingredients
Pie Crust
• 2 cups all-purpose flour, plus more for flouring
• ¼ tsp sea salt
• 11 tbsp cold unsalted butter, cut into pats
• 6-10 tbsp cold water
Filling
Ground Cherries
• Ground cherries
• 1 tsp cinnamon
• 1 tsp golden brown sugar
Rhubarb
• 2 stalks of rhubarb, chopped
• 1 knob of ginger, minced
• 1 tsp ground ginger
• 2 tsp sugar
Egg Wash
• 1 egg whisked
• 4 tbsp whipping cream

Assembly
Pie Crust
1. Preheat oven to 375°F.
2. In a large bowl combine the flour and salt and quickly whisk.
3. Add butter and work together with your fingertips until mixture is crumbly.
4. Add in cold water little by little until dough comes together.
5. Divide dough in half and roll out on a lightly floured surface and transfer to pie dishes.
6. Poke the dough with a fork all over.
7. Fill pie shells with dried beans or pie weights and bake for 12 minutes.
8. Remove the beans or weights and reduce the temperature to 350°F.
9. One bake set aside and quickly put together the pie fillings.
Filling
Ground Cherries & Rhubarb
1. In your first small bowl; mix ground cherries, cinnamon and golden brown sugar until ground cherries are coated.
2. In your second small bowl; mix rhubarb, ginger, ground ginger and sugar until rhubarb is coated.
3. Fill each pie and roll out the remaining dough.
4. Decorate pie with cut outs and a lattice design if you want to get creative. Just ensure you crimped the edges with a fork to seal the two pieces of dough together.
5. Wash with the eggs wash and sprinkle the ground cherry pie with golden brown sugar.
6. Bake for 1 hr to & 1 & 30 hrs depending on your oven and how thick your crust is. (Ensure the bottom of your crust is golden brown to ensure it has baked through.

Tips
• Have fun decorating the pie crust if you can. It was one of the more enjoyable parts of baking the pie besides eating the filling.

Please Enjoy

My thoughts
Ground Cherry & Physalis are also known as Golden berries, they all have the same cherry tomato look. Except the Farmer’s market variety were smaller as a whole and less sweet than the non-organic Golden berries from Colombia. Funny enough I actually enjoyed making this dough; because it actually turned out; which never happens for me. I even tried to decorate the pie because I was on such a high. The taste was not bad and I honoured these limited and very seasonal produce. I will have to avoid making pies with tops on them for now as the top was to0 thick and not flaky. This will probably be solved by rolling out the dough thinner; but for now open faced pies will continue to be my thing. I feel confident in making pasta now and I even pulled out my Ravioli stamper for sometime in the near future.

Jalapeno Cheddar Biscuit Chicken Pot Pie

Feb 1, 2017

Chicken Pot Pie – Candy Coated Culiinista

On a biscuit kick and craving comfort food I ventured into a biscuit chicken pot pie.

Yield/Serving: 4 to 6
Prep Time: 20 min.
Cook Time: about 55 minutes overall
Difficulty level is: Medium

Ingredients
• 6 chicken thighs
• Salt, to taste
• Black pepper, to taste
• Oregano, to taste
• Basil, to taste
• 6 tbsp margarine
• 4 carrots, peeled and diced
• 4 celery ribs, diced
• 1 ear of corn, kernels
• 1 medium sized onion, diced
• 227 g of white button mushrooms, quartered
• 2 tbsp all-purpose flour
• 4 tbsp chicken stock
• 1/3 cup frozen peas

Assembly
1. Preheat oven to 350°F.
2. Season chicken thighs with salt, pepper, oregano and basil and bake for 25 minutes.
3. In a large frying pan over medium heat add the margarine along with the carrots, celery, corn onion and mushrooms and sauté.
4. Stir frequently and add all-purpose flour and chicken stock and continue to stir until thick for 10 minutes.
5. Once chicken is baked, remove from the oven and allow to rest before shredding or cutting into pieces.
6. Pour chicken and frozen peas into the vegetable mixture and mix well.
7. Transfer the chicken vegetable mixture into a casserole dish and bake for 30 minutes. In the last 5 minutes of the baking process and the biscuits and then serve immediately.

Tips
• Make biscuits the day before if desired or bake the biscuits prior to starting the chicken pot pie recipe.

Jalapeno Cheddar Biscuits

Yield/Serving: 8 biscuits
Prep Time: 10 min.
Cook Time: 15 – 20 min.
Difficulty level is: Easy

Ingredients
• 2 cup all-purpose flour
• 1 tbsp baking powder
• ½ tsp baking soda
• ½ tsp sea salt
• 1 tsp parsley
• 1 tsp oregano
• 6 tbsp unsalted butter, cold and cubed
• ½ cup cheddar cheese, shredded
• ½ cup mozzarella, shredded
• 2 jalapeno thinly sliced and seeded
• ¾ cup 2% milk

Assembly
8. Preheat oven to 400°F.
9. Line a baking sheet with parchment paper.
10. Using a large sized bowl mix flour, cornmeal, baking powder, baking soda and salt together with a whisk.
11. Using your hands add butter and mix until the mixture resembles coarse crumbs.
12. Add cheese and jalapenos.
13. Slowly add milk incorporating until dough is formed.
14. Cut dough and form into a circle and place on parchment paper.
15. Bake for 15-20 min or until golden brown or until a cake tester inserted comes out clean.

Tips
• Spray a muffin pan with non-stick cooking spray to have muffin shaped biscuits.

Please Enjoy

My thoughts
This is one of the heartier dishes I have made and is perfect for the Autumn & Winter season as its comfort food at its best. I had many great reviews for this recipe and the biscuits were mentioned for weeks after this dish had been consumed. I was pleasantly surprised at how this turned out and there were even some leftovers. The flaky buttery biscuit on top of a rich rustic meal was just superb.

Crustless Blueberry Pie

Nov 16, 2016

Crustless Blueberry Pie – Candy Coated Culinista

Still being the fraidy cat that I am of a proper pie crust I have exclusively stayed away from it for a couple years now. A doughy crust does not please me in any way and those recipes I have tried have never made it out the door for public consumption; friends and family are all good but to those just outside those parameters – no way. Thanksgiving dinner was upon me and I planned to make two recipes. Pie is a Thanksgiving classic; but what is the Candy Coated Culinista to do when she is still so frightened of the pie pastry dough… I’m making a crustless pie. Perfecto.

Yield/Serving: 12
Prep Time: 20 min.
Cook Time: 55 min.
Difficulty level is: Easy
Ingredients
• ½ cup butter, at room temperature
• ½ cup granulated sugar
• 2 eggs
• ½ tsp sea salt
• 1 tsp vanilla extract
• 1 ¾ cup all-purpose flour
• ½ tsp baking powder
• 541 ml blueberry pie filling

Assembly
1. Preheat oven to 350°F.
2. Spray an 8” x 8” pan with non-stick spray and set aside.
3. Using your stand mixer on low speed, cream butter and sugar together for about 1 to 2 minutes.
4. Add eggs, salt and vanilla and mix until incorporated.
5. Add the flour and baking powder and mix until just combined.
6. Press half of the dough into the bottom of the pan and reserve half the dough for the topping.
7. Pour pie filling over the dough base.
8. Drop small pieces of the reserved dough over top of the blueberry filling.
9. Bake for 55 minutes or until golden brown.
10. Let cool.

Please Enjoy

My thoughts
A lovely recipe that wasn’t too sweet from my dessert lovers. I’m starting to perfect the correct amount of sugar even though I have sugar in my diet normally. I will however enjoy it in my baked goods when I must and this wasn’t overly sweet in any way. Score.

Food Diaries: Pie Squared

Jan 6, 2016

Food Diaries: Pie Squared – Candy Coated Culinista

Location: 366 Bloor Street East Phone Number: 647-350-2743

The science of the perfect pie. This Eatery offers those Hand held pies you’re accustomed to from the U.K. and Australia with a cute element stamp on each pie. I have passed by this shop a few times now and I finally decided to go in. The shop is small but; bright and welcoming. As I perused the menu the very friendly associate explained the whole Pie Squared concept to me. Hand held pies, pie desserts, tarts and even salads and soups are also offered; but let’s face it I’m here for the pies. I visited around Christmas and there was a seasonal Pie and dessert on the menu and of course I couldn’t resist as I love everything Christmas related. I choose the Pie Squared Combo which included a pie, sweet and a drink. I choose the Turkey Dinner Pie which was mashed potatoes, cranberry, turkey and gravy. The potatoes were creamy with the perfect amount of turkey chunks and a dollop of cranberry. For dessert I choose an egg nog butter tart; which was sweet and oozed filing. Now I’m not a fan of things that ooze much like jelly filled doughnuts; but this smelt just like egg nog and tasted delicious. I just couldn’t finish it because it was too sweet for me; but overall a great place for a quick bite to eat.

Pie Squared – Candy Coated Culinista

Pie Squared – Candy Coated Culinista

Pie Squared – Candy Coated Culinista

Christmas Cherry Pie Bars

Dec 24, 2015

Christmas Cherry Pie Bars – Candy Coated Culinista

This Christmas I wanted to go the unconventional route and make a different Christmas dessert for once. I wanted to make a pie but not in a typical pie form and of course not using pumpkin or sweet potatoes as the main ingredients. Here are my Christmas cherry pie bars.

Yield/Serving: 12
Prep Time: 20 min.
Cook Time: 55 min.
Difficulty level is: Easy

Ingredients
• ½ cup butter, at room temperature
• ¾ cup granulated sugar
• 2 eggs
• ½ tsp sea salt
• 1 tsp vanilla extract
• 1 ¾ cup all-purpose flour
• ½ tsp baking powder
• 541 ml cherry pie filling

Assembly
1. Preheat oven to 350°F.
2. Spray an 8” x 8” pan with non-stick spray and set aside.
3. Using your stand mixer on low speed, cream butter and sugar together for about 1 to 2 minutes.
4. Add eggs, salt and vanilla and mix until incorporated.
5. Add the flour and baking powder and mix until just combined.
6. Press half of the dough into the bottom of the pan and reserve half the dough for the topping.
7. Pour pie filling over the dough base.
8. Drop small pieces of the reserved dough over top of the cherry filling.
9. Bake for 55 minutes or until golden brown.
10. Let cool.

Please Enjoy

My thoughts
I was a bit skeptical if the small pieces of dough would bake come together and not slide off the cherry pie filling; but it came together quite nicely. Its ooey and gooey and looks like cherry pie. I am posting this before I head out to Christmas dinner; so I have not received any reviews yet.

Peanut Butter Cream Pie

Dec 29, 2014

Peanut Butter Cream Pie – Candy Coated Culinista

For Christmas dinner at the in-laws I departed from my usual desserts. Typically I make Christmas desserts, with candy canes, peppermint, pumpkin, chocolate, molasses or cranberries (those common Christmas flavours), but this year the in-law Christmas was on December 27th and I was tired and not feeling making an elaborate dessert. I decided to make only one dessert and hoped it would turn out and taste good. This quick and easy almost no bake dessert (only the pie crusts) is a light, fluffy and complimented a filling Christmas dinner.

Slightly altered From Joy the Baker – Homemade Decadence

Yield/Serving: 1- 9” pie & 2- mini pies
Prep Time: 30 min.
Difficulty level is: Easy

Ingredients
• 2 cups graham cracker crumbs
• ¾ cups chocolate cookie crumbs
• ½ cup unsalted butter, melted
• 1½ cups heavy cream
• 1 (8-ounce) package cream cheese, at room temperature
• ¼ cup packed light brown sugar
• ¼ teaspoon salt
• 1 teaspoon pure vanilla extract
• 1 cup smooth all-natural peanut butter
• Caramel drizzle
• Bittersweet chocolate drizzle
• Chopped peanuts
• 1½ cups heavy cream
• 1 tbsp vanilla extract

Assembly
Pie
1. Pre-heat oven to 350°F. Have a 9” pie plate and two mini pie plates at the ready.
2. In a small bowl melt the butter in the microwave.
3. Using a large bowl pour in half of the melted butter in and mix the graham cracker crumbs until moist.
4. Press crumbs into the bottom and up the sides of pie plate.
5. Using a medium bowl pour in half of the melted butter in and mix the chocolate cookie crumbs until moist.
6. Press crumbs into the bottom and up the sides of two pie plates.
7. Bake the pie crusts in center of the oven, covered with aluminum foil, for 10 min and let cool.
8. Using an electric mixer with the whisk attachment, beat the cream until it holds soft peaks, 4 to 5 minutes and then transfer to a medium bowl.
9. In the same bowl of the electric mixer (you don’t have to rinse it out) using the whisk attachment, beat the cream cheese on medium speed until smooth, about 3 minutes.
10. Add the brown sugar, salt, and vanilla extract and beat well.
11. Add in the peanut butter until smooth.
12. Gently fold in a quarter of the whipped cream and then continue to gently fold in another quarter of the whipped cream. Add in the remaining whipped cream until the mixture is well incorporated but still fluffy.
13. Using a spatula spread the filling into the prepared crusts.
14. Refrigerate pie for at least 4 hours.
15. Once pie has chilled, melt caramel and bittersweet chocolate and drizzle over the pie using a fork and sprinkle peanuts over top.
Whipped Topping
16. Just before serving, using an electric mixer with the whisk attachment, beat the cream and vanilla extract until it holds soft peaks, 4 to 5 minutes and top pies and serve.

Tips
• The pie will last, well wrapped in the refrigerator, for up to 4 days.

Please Enjoy

My thoughts
It was enjoyed by all and I was a fan of the light and creaminess of the pie. This was my first time ever having a cream pie, so I don’t have a comparison but I know I enjoyed this.

Food Diaries: The Pie Commission

Dec 10, 2014

Food Diaries: The Pie Commission – Candy Coated Culinista

“Gourmet-style handheld savoury pies born and baked in Toronto.”

Place: The Pie Commission
Location: 935 The Queensway (Entrance at rear – located off Queen Elizabeth Blvd), Toronto, Ontario, M8Z 1P3
Phone: 416-848-7427
Hours: Monday-Thursday: 11am – 7pm, Friday 11am – 8pm, Saturday: 11am – 6pm

5” individual round pies are made from scratch in-house, using natural ingredients – premium cuts of Canadian meat, the freshest produce and homemade beef, chicken and vegetable stock all placed in an all butter crust. Pies can also be purchased hot (to eat now) or frozen (to eat later) at a later time.

When I drove up to the Pie Commission, I was expecting a smaller store footprint as the directions were at the rear, but I was pleasantly surprised. It was also very bust and the 7 or so parking spaces were full and customers were parking across the street in a factory’s side lot. (This is a good sign to me)

Before entering I read the menus outside. The standard menu includes: Braised Beef Rib Pie, Beef ‘n Beer Pie, Butter Chicken Pie, Chicken Cheddar Bacon Mash Pie and Veg-ilicious Pie (Vegetarian). Also visited there was a seasonal menu that consisted of: Hog Squash, Lobster + Shrimp, Caplansky “Reuben” Pie and Marky + Sparky’s Pulled Pork and Jerk Chicken. I believe the Caplansky’s is named after Caplansky’s Delicatessen & Marky + Sparky’s Smokehouse. I’m not sure if they use their meat or the pies are just inspired by them, but I loved the Toronto reference and keeping it local. It gives me the feeling there is a sense of community within the food industry.

I selected the Chicken Cheddar Bacon Mash Pie – Chicken along with cheesy bacon mashed potato in the pie and for Mr. C. I got him the Pulled Pork BBQ from their seasonal menu. We split everything so we could get a good sampling of their offerings. I also served the pies with a side of organic baby romaine, grape tomatoes and green onion with lemon poppy-seed dressing to give us a balanced meal.

The crust for these pies were to die for, they were buttery and so flaky. I found that I couldn’t taste the bacon in the Chicken Cheddar Bacon Mash, but that didn’t make me dislike the pie in any way. It was so so good and the cheese added creaminess to the mashed potatoes. The Marky + Sparky’s Pulled Pork was saucier that I expected and I welcomed that, as I love anything with a sauce. I found this pie was much denser as it was packed with a lot of pulled pork.

For dessert we split a Lemon, Lime Orange Chess Pie. It tasted like pie I have made before, but it was still delicious. A chess pie is a simple pie with a crust and filling made from, eggs, butter, sugar and vanilla and was originally an English pie said the cashier.

Sides on the menu included fresh hand cut fries, gravy, chipotle lime mayo, mixed green salad, coleslaw along with the soup of the day, and desserts like pies, fresh fruit crumbles and cookies and a selection of canned or bottle drinks.

The 3 items came to $25.36 – not the cheapest considering the size of the pie, but quality ingredients go into the pies and it was so filling I couldn’t eat my slice of pie and had to wait until the next day. I would definitely visit them again.

Food Diaries: The Pie Commission – Candy Coated Culinista

Spiderweb Chocolate Pumpkin Cheesecake Pie

Oct 24, 2014

This Halloween themed dessert is filled with all the good seasonal ingredients to make it the perfect autumn treat. Also chocolate and cheese never hurts either right?

Yield/Serving: 8
Prep Time: 20 min.
Cook Time: 1hr.
Difficulty level is: Medium

Ingredients
For Crust
• 2 cups chocolate cookies, crumbled
• ¼ cup unsalted butter melted
For Pumpkin Filling
• 3 eggs
• 1- 15oz. can of packed pumpkin puree
• ½ cup (1 can) condensed milk
• 1 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground ginger
• 1/8 ground nutmeg
• ¼ tsp sea salt
For Cheesecake Filling
• 8oz. cream cheese
• ½ cup white sugar
• 1 tsp vanilla extract
• 1 egg

Assembly
For Crust
1. Preheat oven to 350°F.
2. Using a food processor, crumble chocolate cookie crumbs.
3. In a small prep bowl melt the butter using a microwave.
4. Add the butter into the cookie crumbs and combine until evenly coated.
5. Press crumbs into the bottom and up the sides of 9” pie plate.
For Pumpkin Filling
6. In a large bowl, whisk the eggs and add pumpkin puree, condensed milk, spices and combine until smooth.
For Cheesecake Filling
7. Using an electric mixer, with the paddle attachment beat cream cheese until softened, add the sugar and incorporate the vanilla extract and egg.
Assembly
8. Pour the pumpkin filling into the cookie crust.
9. Pour the cream cheese filling into a piping bag.
Make the Spider Web Design:
10. Pipe concentric circles of cream cheese around the pie.
11. Using a clean knife drag the blade of the knife 8 to 10 lines from the outside of the pie to the centre. (ensure you clean off the knife after each line is made)
12. Bake at 300°F for 60 minutes.
13. Let cool and serve.

Please Enjoy

My thoughts
This tasted amazing from my reviews, but for me I was left disappointed. Towards the outside of the pie it had set, but the interior was still unset even though I gave it a day to set. I thought I was giving the pie enough time and the crust was stuck pretty well to the pie plate also. When I got home I put the leftovers in the freezer and it firmed up much better, so if I had a blast chiller this would have turned out great. I was really hoping for a prettier spider web then what I made, but for my first try at decorating a pie I can’t be too hard on myself, even though I like to be. I think overall the mixture was just a tad too runny and possible a smaller pie tray would help with the soft middle and maybe one less egg and more cream cheese.