During the pandemic, I am taking taste-bud journeys as I self-isolate rather than physical journeys. Here is my adapted recipe for making two kinds of mini pies using cream cheese: Mini Fruit Cream Cheese Pies versus Mini Chocolate Cream Cheese Pies. It was inspired by two recipe blog posts I found that are linked near the end of this blog.
Please be aware that I have altered their ingredient amounts and list based on some recipe items I wished to utilize while they were still fresh and viable. For their actual recipe, check out their blogs linked below.
LEFTOVERS I HAD TO USE UP (My recipes linked below):- After making Zucchini Pineapple Muffins, I had crushed pineapple to use up.
- After making two versions of cream cheese, I had cream cheese to use up while they were still fresh.
- After making Tiramisu, I had a bunch of unused Ladyfingers that needed to be used before they expired.
Conclusion: I found both pies to be very tasty. The Chocolate Cream Cheese Pie was quite rich and had a lovely appearance. The Fruit Cream Cheese Pie had a pleasant flavor of both pineapple, raspberries, and cream; however, it did not hold together very well when I attempted to remove it from the pan. So, that one would meet the case of it tasted better than it looked. LOL!
- After making Zucchini Pineapple Muffins, I had crushed pineapple to use up.
- After making two versions of cream cheese, I had cream cheese to use up while they were still fresh.
- After making Tiramisu, I had a bunch of unused Ladyfingers that needed to be used before they expired.
Recipe for Baked Fruit Cream Cheese Pie Crust
- 1 1/4 cups crumbs from Balocco Savoiardi Ladyfingers
- 1/4 cup white sugar
- 1/4 cup butter, melted
- 1/2 teaspoon ground cinnamon
Recipe for Fruit Cream Cheese Pie Filling (No bake)
- 3 to 4 ounce package cream cheese, softened
- 1/2 cup crushed pineapple plus some of the juice
- 1/2 can (5 to 6 oz) sweetened condensed milk
- 1/2 teaspoon vanilla
- 1 tablespoon of chia seeds (binder)
- A few squirts of Mio Strawberry and Pineapple Blast (flavored sweetener)
- Raspberries (and other fruits of your choice)
Recipe for Chocolate Cream Cheese Pie Crust and Filling (Baked)
- 1 1/4 cups crumbs from Balocco Savoiardi Ladyfingers
- 1/4 cup cocoa
- 1/4 cup powdered sugar
- 1/4 cup butter (melted)
- 3 to 4 ounces cream cheese (softened)
- 1/2 can (5 to 6 oz) sweetened condensed milk
- 1/cup dark chocolate chips (melted)
- 1 egg
- 1 teaspoon vanilla
- 1 tbsp crushed cashews per mini pie (or other nuts of your choice)
Procedure for making Baked Fruit Cream Cheese Pie Crust
- Step 1: Preheat oven to 375°F. Grease 4 small pie tins.
- Step 2: Mix Ladyfinger crumbs, melted butter, sugar, and cinnamon. Press those into the pan.
- Step 3: Bake for 5 minutes or until golden brown. Let cool.
Procedure for making Fruit Cream Cheese Pie Filling (No bake)
- Step 4: While crusts are cooling prepare the filling.
- Step 5: Beat cream cheese until fluffy. Add sweetened condensed milk, and mix thoroughly.
- Step 6: Add crushed pineapple (along with 1 or 2 teaspoons of pineapple juice) and vanilla and beat for a couple of minutes. Add in chia seeds and give it a few minutes to gel.
- Step 7: Pour mixture into cooled cookie crumb crusts and place in the refrigerator to chill until serving. Chill at least 1 hour.
- Step 8: Before serving top with fruit of your choice. I chose raspberries stirred together with a few squirts of Mio Strawberry and Pineapple Blast.
Procedure for making Chocolate Cream Cheese Pie Crust and Filling (Baked)
- Step 9: Step 1: Preheat oven to 350°F. Grease 4 small pie tins.
- Step 10: Add the Ladyfinger crumbs, cocoa, and powdered sugar to a medium-sized bowl.
- Step 11: Melt the butter and pour into the bowl and mix everything together. Divide mixture evenly between the four mini greased pie tins and press firmly into the bottom and sides of each pan.
- Step 12: Do not bake these yet until the filling has been added. Put a tablespoon of crushed nuts in each pie filling.
- Step 13: For the chocolate pie filling, add the softened cream cheese, condensed milk, chocolate chips, and vanilla into a sauce pan on the stove. Heat until chocolate has melted. Stir occasionally.
- Step 14: When the chocolate has completely melted, stir in the egg. Stir until that is worked in, as well, and then remove from heat.
- Step 15: Pour the chocolate mixture into the mini pie shells.
- Step 16: Bake the mini milk chocolate pies for 30 minutes at 350-degrees.
- Step 17: When it has had a chance to cool a bit, eat and enjoy.
- Step 18: Refrigerate and/or freeze the leftovers.
Lady Fingers bought from Amazon link will open in a new window. Balocco Savoiardi Ladyfingers - 1.1 Pound from Amazon
These three blogs will open in a new window in case you would like to reference them.
These recipe sources will each open in a new window.
Cooking Sites that have inspired me:
Books written by Debbie Dunn:
Here is the Amazon Link to all anti-bullying curriculum books plus all children’s books written by Debbie Dunn (both paperback and Kindle). It will open up in a new window.
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