As we keep vacillating between <60° and >100° Fahrenheit days, we need food that will carry us through both extremes. For that, I offer the following: Chilled Cheddar Pie.
One word of warning, though: you have to really like cheese ...
The Ingredients
- 2 Cups grated sharp Cheddar cheese: if you can find it, the Tillamook Vintage White Extra Sharp is the best ... not just for this recipe, but in the world
- 4 Extra Large Eggs
- 1/4 teaspoon Cayenne or Chili Pepper
- 2 Cups Heavy Cream
- 9-10" Pie Shell
- Salt and Pepper to taste
- While the oven is preheating to 425° F, grate the cheese with the medium size holes in a box grater - it's easiest if the cheese is thoroughly chilled beforehand
- In a large -- and preferably chilled -- glass bowl, gently beat the four eggs, and fold in the heavy cream
- Once the eggs and cream have incorporated fully, fold in the Chili or Cayenne pepper
- Incorporate the cheese into the cream and egg mixture, then taste -- yes, it's raw egg, but a microscopic taste
won'tshouldn't kill you -- and add salt and pepper to season - Gently pour the mixture into the pie shell: if you use a 9" shell, it will come up to the edge of the shell, so make sure you have a drip pan underneath to catch any spatters
- Bake the pie for 20 minutes, until it appears as though it's beginning to set, then lower the temperature to 300° F and bake an additional 20 minutes
- Test the pie after the second 20 minute interval by inserting a knife into the center: if the blade is clean upon removal, the pie is done
- If the pie needs more time, test every five minutes until the pie is ready
- If the edges of the crust begin to brown, cover them with aluminum foil, leaving the center open for the pie to continue to cook
- Remove the pie from the oven and place onto a cooling rack once finished
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