Ingredients and Weight:
- Graham cracker crumbs: 1 1/2 cups (120 grams)
- Sugar: 1/4 cup (50 grams)
- Nutmeg: 1/4 teaspoon (1 gram)
- Butter, melted: 1/2 cup (115 grams)
- Heavy cream: 1 pint (470 grams)
- Cream cheese, softened: 8 ounces (227 grams)
- Sugar: 1 cup (200 grams)
- Vanilla extract: 1 teaspoon (5 grams)
- Egg yolks: 2 large
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, sugar, and nutmeg. Stir in the melted butter until well combined.
- Press the crumb mixture into a 9-inch (23-centimeter) pie plate. Bake for 15 minutes, or until golden brown.
- In a large bowl, beat the heavy cream until stiff peaks form.
- In a separate bowl, beat together the cream cheese, sugar, and vanilla extract until smooth.
- Add the egg yolks to the cream cheese mixture one at a time, beating well after each addition.
- Fold the whipped cream into the cream cheese mixture.
- Pour the cream filling into the cooled graham cracker crust.
- Refrigerate for at least 4 hours before serving.
Nutritional Information:
- Serving size: 1 slice
- Calories: 300
- Fat: 16 grams
- Carbohydrates: 36 grams
- Protein: 5 grams
Dish Characteristics:
- Rich and creamy
- Sweet and tangy
- Graham cracker crust provides a crunchy texture
- Suitable for American taste
User Comments:
- "This pie was a hit at my Thanksgiving dinner. Everyone raved about the creamy filling and the graham cracker crust."
- "I made this pie for my husband's birthday and he loved it. It was the perfect dessert for a special occasion."
- "I'm not usually a fan of cream pies, but this one was so delicious I couldn't resist having a second slice."
Special Precautions and Tips:
- Make sure the graham cracker crust is completely cool before adding the filling.
- For a richer flavor, use full-fat cream cheese and heavy cream.
- You can add a dollop of whipped cream or a sprinkle of nutmeg on top of each slice before serving.
