Did you all observe the best-est holiday this past week? No, I'm not talking Johnny Appleseed Day, although that was last week. I'm talking Pi Day. Always easy to remember the date of Pi Day...3.14 of course. And how does one celebrate? With pie, naturally. We had mincemeat, key lime, chocolate pudding, vegetarian shepard's pie, mini-savory pies and my invention: goat cheesecake with balsamic strawberries. All super delicious- our bellies were full. So next time March 14th comes around the bend, don't neglect your pie-eating duty.
Goat Cheesecake Pie with Strawberry Balsamic Topping
ingrediants
your favorite crust recipe. [I used a basic flaky crust from The Pie & Pastry Bible]
for the pie:
12 ounces chevre
1/2 cup plain yogurt or creme fraiche
3 eggs
1/2-1 cup powdered sugar [depending on how sweet or how goat-ish you want it]
1 tsp vanilla extract
1 tsp baking powder
pinch of salt
for the topping:
~10 strawberries, cut in halves or quarters
1/3 cup balsamic vinegar
2 Tbsps cornstarch
1-3 Tbsps water
Blend all wet pie ingredients together in a food processor or stand mixer. Slowly add powdered sugar and occaisionally taste to get the sweetness you want. It still should be a bit tart and taste of goat cheese. Add baking powder and give one last pulse to blend. Pour into partially pre-baked pie crust, and bake at 375 for ~45 minutes. It will rise some and be mostly set except in the very middle, which will wiggle. In the mean time, heat the strawberries with some water on the stove until they give up their juices. Add the balsamic vinegar and heat through for a minute. Slowly add cornstarch, being careful to avoid clumping. Reduce heat and allow to thicken. When pie is out of the oven and cooled for 20-30 minutes, spoon strawberries on top, arranging them in a single layer. Allow to cool and set completely in the fridge. If you can resist for that long...











