Orange Curd crème fraîche Cheese Pie.
Every once in a while I create a recipe that totally blows my taste buds away.
This is one of those recipes.
I know a recipe is a hit when my family members comment on how good something was not long after it is all gone. There is no better compliment than that.
So I will be making this pie again this weekend for a little family get together.
If you’re a regular blog reader you know that I have been obsessed with crème fraîche. The last couple of recipes have either included crème fraîche or orange curd or both.
I hope you’re enjoying them as much as I am because I believe there are a couple of more heading your way.
Actually I made some lemon curd so the next recipe will be using it as an ingredient.
I am amazed at how wonderful the flavours of the curd and crème fraîche come together. The tart orange, the tangy crème fraîche and just a hint of sweet from powdered are wonderful together.
Now add a little cream cheese and what do you have?
A light and airy almost cheese cake like pie. From the title you can see that I did not call it a cheese cake.
I could have called it something like a no bake Orange Curd Crème Cheese Pie.
Although it closely resembles a no bake cheese cake. There is no baking involved with this recipe. A perfect dessert for those summer days when you just don’t want to heat the house up by using the oven.
The big difference between this pie filling and a cheesecake filling is that this pie is light and airy. Not thick and dense like a cheese cake should be.
Below is the recipe. Let me know if you try it and how you liked it.
Makes 1 pie, serves 8
1 Keebler Shortbread Ready Crust or a graham cracker crust
8 ounces, softened cream cheese
1 cup, sifted powder sugar
1 ½ cups homemade crème fraîche
¾ cup orange curd
½ teaspoon homemade vanilla extract
zest from one orange
Using a stand mixer beat the softened cream cheese until smooth and creamy.
Add sifted powdered sugar to the bowl and beat on low until smooth.
Add crème fraîche, orange curd, and vanilla to bowl. Mix on medium until incorporated completely.
Turn mixer on high and beat until light and fluffy, about 3 minutes.
Remove bowl from mixer base if using a stand mixer and fold in orange zest.
Spread into the pie crust and smooth top.
Refrigerate at least 3 hours or overnight. Overnight is really best.
Serve with a spoon of crème fraîche whipped topping or whipped cream.
If you still have some crème fraîche left, to one cup of crème fraîche add a tablespoon of sugar and beat on high with a hand mixer until stiff peaks form.
Add a spoon full of this whipped topping to each serving of pie.
Flour On My Face – 02/17/2012 04:15 AM
suppers and buffets with Bill & Sheila
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