Ingredients with Measurements:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, chilled and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup ice water
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup heavy cream
- 1/4 cup Bob Andy syrup
Special equipment needed:
- 9-inch pie dish
- electric mixer
- rolling pin
- pastry brush
Step-by-step instructions:
For the crust:
1. In a large mixing bowl, combine flour, sugar, and salt. Mix well.
2. Add in the cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
3. Gradually add in the ice water, a tablespoon at a time, until the dough comes together and forms a ball.
4. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
5. Preheat the oven to 375°F.
6. On a floured surface, roll out the dough into a circle that's about 1/8-inch thick.
7. Transfer the dough to the pie dish and trim the edges.
8. Use a fork to prick the bottom of the crust.
9. Bake the crust for 10-12 minutes, or until lightly golden brown. Set aside to cool.
For the filling:
1. In a mixing bowl, beat the cream cheese until smooth.
2. Add in the sugar and beat until well combined.
3. Beat in the egg and vanilla extract.
4. Gradually add in the heavy cream and Bob Andy syrup, and beat until the mixture is smooth and creamy.
5. Pour the filling into the cooled crust.
6. Bake the pie for 25-30 minutes, or until the filling is set and the edges are lightly golden brown.
7. Let the pie cool completely before serving.
Time:
Preparation time: 45 minutes
Cooking time: 35-40 minutes
5. Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 390
Fat: 24g
Carbohydrates: 38g
Protein: 5g
Sodium: 170mg
Sugar: 23g
Substitutions for ingredients:
- Bob Andy syrup can be substituted with maple syrup or honey.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped pecans or walnuts to the filling for added texture.
- Top the pie with whipped cream or a drizzle of caramel sauce.
Tips and tricks:
- Make sure the cream cheese is softened before mixing to avoid lumps in the filling.
- Chill the dough before rolling it out to prevent it from sticking to the surface.
- Prick the bottom of the crust with a fork to prevent it from puffing up while baking.
Storage instructions:
Store the pie in the refrigerator, covered with plastic wrap, for up to 3 days.
Reheating instructions:
Reheat the pie in the oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
Serve the pie on a cake stand or platter and garnish with fresh berries or a dusting of powdered sugar.
Garnishes:
Fresh berries, whipped cream, powdered sugar, caramel sauce.
Pairings:
Coffee, tea, or a glass of milk.
Suggested side dishes:
Fresh fruit salad or a green salad.
Troubleshooting advice:
- If the crust is too dry, add a little more ice water until it comes together.
- If the filling is too runny, bake the pie for a few more minutes until it sets.
Food safety advice:
Make sure to refrigerate the pie if not serving immediately to prevent bacterial growth.
Food history:
Bob Andy syrup is a traditional Jamaican syrup made from brown sugar and spices. It is commonly used in desserts and drinks.
Flavor profiles:
The Bob Andy syrup adds a rich, caramel-like flavor to the cream cheese filling, while the crust provides a buttery and flaky texture.
Serving suggestions:
Serve the pie as a dessert after a Jamaican-inspired meal.
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