Satsuma Creole Cream Cheese Pie
Servings: 8 slices
Ingredients
For the Crust
- 5 ounces ginger snaps (about 20)
- 3/4 cup raw pecans
- 1 tablespoon brown sugar
- 1 pinch salt
- 3 tablespoons cold unsalted butter, cut into pieces
For the Filling
- 8 ounces cream cheese
- 1/3 cup sugar
- 8 ounces Creole cream cheese or sour cream
- 2 teaspoons vanilla
- 8 ounces Cool Whip
- 2 teaspoons Satsuma or tangerine zest
- 1/4 cup Satsuma or tangerine juice
For the Topping
- 2-3 whole Satasumas or tangerines
- 1 cup sugar
- 3/4 cup water
- 2 teaspoons lemon juice
- 2 dozen toasted pecan halves
Instructions
Crust
- Make crust: pulse ginger snaps, raw pecans, brown sugar and salt in a food processor until finely ground. Add cold butter pieces and pulse until combined and dough sticks together when pressed. Pour into pie tin and push to fill bottom and up sides. Bake at 350 degrees for 8-10 minutes until lightly browned. Cool completely before filling.
Topping
- Make topping: slice whole citrus into 1/8 inch slices. Combine 1 cup sugar with water and lemon juice in a large frying pan and simmer over medium high heat to dissolve sugar. Add citrus slices and return to simmer; cover and simmer 5 minutes. Uncover and simmer about 20 minutes, turning occasionally, until liquid is syrupy and citrus is lightly candied and translucent. Cool in pan and chill at least 15 minutes.
Filling
- Make filling: beat cream cheese until smooth. Add sugar, Creole cream cheese or sour cream, and vanilla and beat until combined. Stir in juice and zest, and fold in Cool Whip. Scrape into cooled pie crust and chill at least four hours or overnight.
- To serve, blot syrup from citrus slices and place on top of chilled pie. Fill gaps with toasted pecans.
Notes
