Friday, December 21, 2012

Cooking with Danny Stage 7

Okay it's been a long time since I've posted a recipe I've been cooking but I haven't been cooking too many remarkable things so I had nothing to post. But with the holidays comes creativity. I have a pie recipe this time.

Pumpkin Spice Cheesecake Pie

2 Deep Dish Pie Crusts

1 30oz. can of EASY pumpkin pie mix (Not to be confused with plain canned pumpkin, easy pumpkin pie mix already has all the ingredients except eggs and canned milk.)

2 large eggs, beaten

2/3 cup of evaporated milk

1 8oz. container of Cool Whip

1 4oz. package of cheesecake flavored pudding mix
1 8oz. container of whipped cream cheese spread

2 cups of milk (but you may not need the entire amount, make sure that you DO NOT use soy milk as that will prevent the pudding from setting)

Pumpkin Pie Spice (or your own mix of Cinnamon, Ginger, Allspice, and Cloves if you wish)

Use the eggs and evaporated milk to prepare the easy pumpkin pie mix. Pour the mixture evenly between the two pie crusts. You may notice that there is not enough mixture to full either crust. That is so there is room for the pudding mixture. Bake the pies as directed on the can of mix but remember, your crusts are only partially full. This means that you won't need the full cooking time.

(Warning. When I cooked these pies something happened that I wasn't expecting. The pies cooked fine but the portions of the crusts where there would normally be were left exposed and as a result bubbled up. You can probably poke a few holes in it to prevent this.)
While the pies are cooking we can work on the pudding mix.

In a large mixing bowl start with the pudding mix and 1 cup of milk. Mix those together. The consistency will be off but remember there are other ingredients. Next mix in the Cool Whip and finally the whipped cream cheese spread. Now take a moment to check the consistency of the mixture. If it is too thick add more milk but you don't want it too thin as it is meant to go on top of the pie.
Once the pies are done take them out of the oven and let them completely cool off. Spoon the pudding mixture on top of the pies once they cool. Sprinkle some of the spice over them and they are ready for the fridge. Let them sit in the fridge for at least 4 fours (overnight would be better) and they will be ready to eat.

And let me tell you, these pies were on point.

So how about readers? Do you have a recipe that you want to share for the holidays? Something new and experimental? A twist on an old classic?