{"id":3226,"date":"2016-06-07T14:58:13","date_gmt":"2016-06-07T20:58:13","guid":{"rendered":"http:\/\/hill-kleerup.org\/blog\/margie\/?p=3226"},"modified":"2022-02-17T13:23:34","modified_gmt":"2022-02-17T20:23:34","slug":"maxs-super-cheese-pie","status":"publish","type":"post","link":"https:\/\/hill-kleerup.org\/blog\/margie\/maxs-super-cheese-pie.html","title":{"rendered":"Max&#8217;s Super Cheese Pie"},"content":{"rendered":"<p><em>There was a steak house in Palo Alto that made a wonderful dessert &#8211; Maerd Eip (Dream Pie spelled backwards.) \u00a0This is the same pie a la Good Housekeeping.\u00a0 <span style=\"color: #ff0000;\">Guess what &#8211; I was wrong.\u00a0 This is close, but no cigar, to the real Mared Eip.\u00a0 Thanks to JP for contributing the REAL Mared Eip.\u00a0\u00a0<\/span><\/em><\/p>\n<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li>1 graham cracker crust, unbaked<\/li>\n<li>12 oz cream cheese, softened (block not cream cheese spread)<\/li>\n<li>2 eggs<\/li>\n<li>1\/2 c sugar<\/li>\n<li>1\/2 tsp vanilla<\/li>\n<li>1 c sour cream<\/li>\n<li>strawberries, peaches, or, for Maerd Eip, cherry sauce<\/li>\n<\/ul>\n<p><strong>Crust\u00a0Ingredients<\/strong><strong>:<\/strong><\/p>\n<ul>\n<li>1 1\/3 c graham cracker crumbs (18 single crackers)<\/li>\n<li>1\/3 c brown sugar<\/li>\n<li>1\/2 tsp cinnamon<\/li>\n<li>1\/3 c butter, melted<\/li>\n<\/ul>\n<p><strong>Crust Directions:<\/strong><\/p>\n<p>Mix and press into buttered 9&#8243; pie pan.<\/p>\n<p>(You can buy these things now, you know?)<\/p>\n<p><strong>Filling Directions:<\/strong><\/p>\n<ol>\n<li>Preheat oven 350\u00b0.<\/li>\n<li>Beat cream cheese until soft.<\/li>\n<li>Add sugar.<\/li>\n<li>Add eggs, one at a time.<\/li>\n<li>Add vanilla.<\/li>\n<li>Turn into pie shell.<\/li>\n<li>Bake 35 minutes.<\/li>\n<li>Gently spread sour cream on warm pie.<\/li>\n<li>Cool.<\/li>\n<li>Top with fruit<\/li>\n<\/ol>\n<p><strong>Cherry Sauce<\/strong>\u00a0<b>Ingredients:<\/b><\/p>\n<ul>\n<li>\u00bd c sugar<\/li>\n<li>2 tsp almond extract<\/li>\n<li>2 pound frozen pitted sweet cherries, defrosted, 6 cups<\/li>\n<li>\u00bc c water<\/li>\n<li>\u00bd tsp almond extract<\/li>\n<\/ul>\n<p><b>Cherry Sauce Directions:<\/b><\/p>\n<ol>\n<li>Combine the cherries and their liquid with sugar, and \u00bd cup water in a large pan.<\/li>\n<li>Bring to a simmer over moderate heat and cook about 3 minutes.<\/li>\n<li>Remove the cherries to a bowl with a slotted spoon.<\/li>\n<li>Raise the heat to medium-high and boil until the liquid is reduced to approximately \u00bd cup, about 5 minutes more. Watch \u2013 it will boil over!<\/li>\n<li>Pour sauce over the cherries.<\/li>\n<li>Add almond extract.<\/li>\n<li>Let cool to room temperature or chill.<\/li>\n<\/ol>\n<p><strong>Serves:<\/strong> 6 &#8211; 8<\/p>\n<p><strong>Source:\u00a0<\/strong>Good Housekeeping Cook Book<\/p>\n","protected":false},"excerpt":{"rendered":"<p>There was a steak house in Palo Alto that made a wonderful dessert &#8211; Maerd Eip (Dream Pie spelled backwards.) \u00a0This is the same pie a la Good Housekeeping.\u00a0 Guess what &#8211; I was wrong.\u00a0 This is close, but no cigar, to the real Mared Eip.\u00a0 Thanks to JP for contributing the REAL Mared Eip.\u00a0\u00a0 &hellip; <a href=\"https:\/\/hill-kleerup.org\/blog\/margie\/maxs-super-cheese-pie.html\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Max&#8217;s Super Cheese Pie&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_seopress_titles_title":"","_seopress_titles_desc":"","_seopress_robots_index":"","_seopress_robots_follow":"","_seopress_robots_imageindex":"","_seopress_robots_snippet":"","_seopress_robots_primary_cat":"","_seopress_robots_breadcrumbs":"","_seopress_robots_freeze_modified_date":"","_seopress_robots_custom_modified_date":"","_seopress_robots_canonical":"","_seopress_social_fb_title":"","_seopress_social_fb_desc":"","_seopress_social_fb_img":"","_seopress_social_fb_img_attachment_id":0,"_seopress_social_fb_img_width":0,"_seopress_social_fb_img_height":0,"_seopress_social_twitter_title":"","_seopress_social_twitter_desc":"","_seopress_social_twitter_img":"","_seopress_social_twitter_img_attachment_id":0,"_seopress_social_twitter_img_width":0,"_seopress_social_twitter_img_height":0,"_seopress_redirections_value":"","_seopress_redirections_enabled":"","_seopress_redirections_enabled_regex":"","_seopress_redirections_logged_status":"","_seopress_redirections_param":"","_seopress_redirections_type":0,"_seopress_analysis_target_kw":"","footnotes":""},"categories":[9],"tags":[42],"class_list":["post-3226","post","type-post","status-publish","format-standard","hentry","category-sweets-pies","tag-blue-cook-book"],"share_on_mastodon":{"url":"","error":""},"_links":{"self":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3226","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/comments?post=3226"}],"version-history":[{"count":5,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3226\/revisions"}],"predecessor-version":[{"id":9081,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/posts\/3226\/revisions\/9081"}],"wp:attachment":[{"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/media?parent=3226"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/categories?post=3226"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/hill-kleerup.org\/blog\/margie\/wp-json\/wp\/v2\/tags?post=3226"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}