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Chicago Cheese Pie

Author
JWU College of Culinary Arts

Recipe ID
C00675

Ingredients
US standard
Metric
Baker’s cheese
10 lb
100%
Sour cream
10 lb
100%
Granulated sugar
4 lb
40%
Hi-ratio shortening
3 lb
30%
Salt
2 oz
1.25%
Dry milk solids (DMS)
8 oz
5%
Bread flour
8 oz
5%
Eggs
2 lb 10 oz
26.25%
Vanilla extract
2 oz
1.25%
Totals
30 lb 14 oz
308.75%
Preparation
  1. Gather all the ingredients and equipment.
  2. Scale and place in the mixer to combine lightly, the baker’s cheese, granulated sugar, Hi-ratio shortening, salt, DMS, and bread flour.
  3. Add the vanilla to the eggs and add slowly in stages, scraping the bowl thoroughly after each addition making sure the mixture is completely smooth and creamy.
  4. Scale 14 ounces of filling per pie shell lined with graham cracker crust. Spread evenly with a spatula.
  5. Bake at 300°F for 15 minutes. Remove from the oven and allow to cool.
  6. Pie may be topped with assorted fruits, cake crumbs, whipped topping or served plain.