Bacon-Cheese Appetizer Pie
This easy-to-make appetizer pie is a delicious twist on the classic cheesecake. It features a crispy pastry crust filled with a creamy mixture of cheese, bacon, and spices, making it a perfect dish for any occasion.
This easy-to-make appetizer pie is a delicious twist on the classic cheesecake. It features a crispy pastry crust filled with a creamy mixture of cheese, bacon, and spices, making it a perfect dish for any occasion.
- Carbohydrate 3.10821632334138 g
- Cholesterol 44.9773704922536 mg
- Fat 13.9346624688794 g
- Fiber 0.0214238416509571 g
- Protein 4.75074414441618 g
- Saturated Fat 7.97227591806551 g
- Serving Size 1 1 Serving (69g)
- Sodium 151.40524775794 mg
- Sugar 3.08679248169043 g
- Trans Fat 1.81899575226304 g
- Calories 155 calories
Step-by-step
- Roll the pastry into a 13-1/2 in. circle. Fit into the bottom and up the sides of an ungreased 9-in. springform pan. Lightly prick the bottom. Bake at 450° for 8-10 minutes or until lightly browned. Cool slightly.
- In a large bowl, beat cream cheese until fluffy. Add eggs and milk; beat until smooth. Add cheese, onions, bacon, salt, pepper and cayenne; mix well. Pour into the crust.
- Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Cool 20 minutes. Remove sides of pan. Cut into thin slices; serve warm.
Managing the Crust and Oven Temperatures
Rolling the pastry to a 13-and-a-half-inch diameter allows enough excess to fit completely up the sides of a 9-inch springform pan without stretching the dough. Stretching gluten strands causes the pastry to shrink back during blind baking. Pricking the bottom with the tines of a fork creates vent holes that prevent large air bubbles from forming as moisture turns to steam in the 450-degree oven. Removing the crust when it reaches a light golden brown guarantees structural integrity before the heavy liquid filling goes inside.
Balancing Fresh Alliums and Cured Meats
Using freshly sliced green onions introduces a mild sulfurous bite and vibrant green color that dried onion flakes simply cannot replicate due to the loss of volatile compounds during dehydration. Crisp-cooking the bacon strips ahead of time renders out excess porcine fat, ensuring that grease does not break the emulsion of the cream cheese and eggs during the secondary bake at 350 degrees. Integrating these mix-ins evenly throughout the whipped dairy base distributes the sodium and fat uniformly across all 20 slices.
Achieving the Correct Internal Set
Baking the assembled pie until a knife inserted near the center emerges clean prevents structural collapse during the mandatory 20-minute cooling window inside the pan. Cutting the warm slices too early causes the thermal proteins in the eggs to tear before they fully coagulate around the fats. Allowing the dessert to rest properly solidifies the Swiss cheese and cream cheese matrix so the portions hold their shape cleanly when served.
