LIVE COOKING! Pai Makes Pie on Pi Day!
It’s Pi Day 2017! (Pi = 3.14…. so March 14th is pi day). This is the most appropriate day of the year for me (Pai) to be making pie!! So here’s a little fun live cooking video for mini cherry cheese pies: an easy and quick pie recipe you can make in a pinch. Delicious, beautiful pie doesn’t need to take you hours of labour! Here are the ingredient amounts I used below (it makes only a small amount as you can see in the video, so feel free to double/triple the recipe!)
Note: This probably makes about 12-15 of the little pies I used in the video…although I’m not sure cuz I ended up using the rest of it as ice cream topping!
- 1 1/2 cup frozen sweet cherries, thawed
- 2 – 3 Tbsp sugar (or more depending on the sweetness of your cherries)
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
Place cherries in a pot and bring to a simmer. While cherries are heating stir or shake together the sugar and cornstarch to disperse the starch so there are no more lumps. Add the sugar mixture into the cherries and stir continuously until the mixture comes to a full boil and is thickened. Turn off the heat and stir in lemon juice. Taste and adjust sweetness. Place the pot in a cold water bath to cool.
Cream cheese Filling:
- 60 g cream cheese, room temp
- 2 Tbsp butter, room temp
- A little lemon zest
- 1/3 cup icing sugar
- A dash of lemon juice, to taste
Beat butter and cream cheese together until smooth, add lemon zest, icing sugar and lemon juice and beat until smooth.
And of course…
- 12-15 pre-baked mini tart shells which you can buy or make your own.
Place a teaspoon of the cream cheese mixture into the bottom of cooled tart shells, then top with the cherry filling (filling should be no hotter than lukewarm).