Mini Pies!!!
In his quest to be an awesome brewmaster, Neil had a beer tasting a couple weeks ago. I couldn’t go thanks to everyone needing that night off at work, but it went well. Anyway, for the tasting Neil got 4 oz ball jars. 36 4 oz ball jars. I got the idea to make some mini pies, because who doesn’t like small pies? It’s starting to be pumpkin pie season, so I made 18 mini pumpkin pies, which I will be making my Irish Cream whipped cream for, and some mini turtle cheesecakes.
Now, everyone who reads this blog knows that both pie crusts and baked cheesecakes and I are always in a fight. Well, today instead of hand mixing the pie crust, I used the food processor. For some reason, that worked and the crust turned out perfect. (Matt says it was because he was here…silly Matt) It didn’t fall apart, it wasn’t to wet, it was perfect. I used a 16 oz ball jar to cut circles in the crust (if you have a circle cookie cutter you can use that, but we don’t for some reason) and pushed it into the bottom of the 4 oz ball jars. I used the Libby Pumpkin and that recipe (is there any other?). Pour the mixture just over the top of the crust and bake, it took about 25 mins for it to set up.
The turtle cheesecake just came out of the oven, it took 20 minutes to set up, which is half the amount of time if you were baking it in the spring form. I didn’t bake the crust by itself like the recipe calls for, I didn’t see the need because it is a standard grahm cracker crust. Everything else is pretty much the same!
Turtle Cheesecake
(orginally from http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=7990&origin=detail&&Servings=12)
| 1. | Preheat oven to 350 degrees F (175 degrees C). Butter one 9 inch springform pan. |
| 2. | Toast the pecans at 350 degrees F (175 degrees C) for 6 minutes. Remove pecans and set aside. Leave oven at 350 degrees C (175 degrees C). In a small saucepan, melt the unsalted butter. |
| 3. | Combine vanilla wafer crumbs with the melted butter then press into the bottom of the prepared springform pan. Place the pan onto a cookie sheet and bake for 10 minutes at 350 degrees F (175 degrees C). Remove and allow to cool. |
| 4. | In a double boiler, or a bowl set over barely simmering water, melt the caramels in the evaporated milk. Stir until smooth. Pour this over the cooled crust. Sprinkle the nuts over the top. |
| 5. | In a bowl, combine the cheese, sugar, and vanilla and beat until smooth, scraping down the bowl several times. Add the eggs, one at a time and beat until smooth. Melt the chocolate chips in the double boiler and mix into the cheese mixture. Pour the batter over the caramel layer. |
| 6. | Bake at 350 degrees F (175 degrees C) for 40 minutes or until barely set. Chill over night in the refrigerator before serving. |
Ramblings of the Culinary Addicted 
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