Maple and Goat Cheese Pie

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Maple and Goat Cheese Pie

Crust:

2-1/4 cup finely ground pecans, Note: If you cannot obtain pecans then ground

walnuts or even almonds work well. I like to add a couple of ground graham

wafers or digestive cookies to the nuts.

1/2 tsp. cinnamon

1/2 tsp. ginger powder

1/3 cup butter, melted

2 Tbsps. pure Maple Syrup

Filling:

2 eggs

12 oz goat cream cheese, (17% fat)

1/4 cup maple syrup

1/2 cup goat yogurt, or Greek yogurt (the thick kind)

1/2 vanilla bean

 

 

 

 

Preheat the oven at 325ºF (165ºC).

 

Mix the ground pecans with the cinnamon and the ginger. Add butter and maple

syrup and stir until blended. Press into a 9-inch pie plate. Chill for at least

15 minutes.

 

Beat the eggs until creamy.

 

Cream the cream cheese in a different bowl. Add the maple syrup and blend well.

 

Add eggs, yogurt, the inside of the vanilla bean and stir until thoroughly

combined. Pour into pie crust.

 

Bake for 50 minutes. Allow to cool on a wire rack.

 

Refrigerate for at least 3 hours before serving. If not, the crust will not hold

its shape.

 

If you decide to use this crust with a different filling that requires baking,

don’t bake it higher than 325-350º F / 165-175º C

If you use this crust with a filling that doesn’t require baking, pre-bake the

crust at 350º F / 175º C for 15-20 minutes.

 

Source: Lor for GroupRecipes

Formatted by Chupa Babi: 03.30.08

 

ChupaNote: I added 1 t. red pepper flakes for a sweet/hot variation. This is a

fun takeoff on a Greek Honey Feta pie. If you prefer the original, use a

flavorful local honey for the maple syrup and use walnuts in the crust. Make

sure your spices are fresh, or you waste all these wonderful ingredients.

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