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!)
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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!
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LIVE COOKING! Pai Makes Pie on Pi Day!
- Yield: 12-15 of the little pies
Ingredients
Cherry Filling:
- 1 ½ cup frozen sweet cherries, thawed
- 2 - 3 tablespoon sugar (or more depending on the sweetness of your cherries)
- 1 Tbsp cornstarch
- 1 Tbsp lemon juice
Cream cheese Filling:
- 60 g cream cheese, room temp
- 2 Tbsp butter, room temp
- A little lemon zest
- ⅓ cup icing sugar
- A dash of lemon juice, to taste
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Instructions
Beat butter and cream cheese together until smooth, add lemon zest, icing sugar and lemon juice and beat until smooth.
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).
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