Servings: 8 pieces
Calories: 330kcal
Cost: $12
Equipment
- Blender
- Mixing bowls
- Pie dish
- Fork
- Kitchen scale (optional, for precise measurements)
Ingredients
- 1 can condensed milk 300 ml
- 1 can evaporated milk 360 ml
- 2 tbsp vanilla
- 190 gr cream cheese soft, at room temperature
- 300 gr flour
- 150 gr butter very cold
- 150 gr sugar
Instructions
- Mix the flour, sugar, cold butter, and 1 egg in a bowl until the dough comes together. Knead until smooth, then let it rest for 1 hour covered with a damp napkin.
- Roll out the rested dough and spread it in a greased pie dish, covering the bottom and edges well. Prick the bottom of the crust with a fork to prevent air bubbles.
- In a blender, mix the cream cheese, condensed milk, evaporated milk, vanilla, and the remaining egg until smooth and creamy.
- Pour the filling over the prepared crust.
- Bake at 180°C (356°F) for 45 minutes until the edges are golden and the center is slightly jiggly.
- Let the pie cool completely before serving.
Notes
Ensure all ingredients are at room temperature for a smoother texture. For a gluten-free option, replace the flour with a gluten-free flour blend. Consider adding a teaspoon of lemon zest to the filling for a refreshing twist. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition
Calories: 330kcal | Carbohydrates: 45g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 85mg | Sodium: 150mg | Potassium: 180mg | Fiber: 1g | Sugar: 24g | Vitamin A: 800IU | Vitamin C: 1mg | Calcium: 100mg | Iron: 1mg
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