This is a recipe that’s been in my family for many, many years and it is probably one of the first things me and my sisters learned to make after we moved out of my mom’s house. I would say this is the Mexican version of a cheesecake, except a lot easier. Just blend everything until smooth and you will have not only one cheese pie but two! Ok, I guess it is not so hard to learn after all.
This pie is best when it’s served cold so even when when you have to cook in the oven, all the memories attached to this pie are summer memories. Nothing like a sweet, cold slice of cheese pie in the middle of the afternoon. This pie is highly requested at family gatherings and birthday celebrations. It never disappoints.
What you need to make Pie de Queso:
Maria Cookies or Graham Cracker
What you need to know before you make Pay de Queso
This recipe is for two 9″ pies but there are some modifications you can do: You can use store bought pie crust and save you some of the work. The pies freeze beautifully, I always make two and freeze one for another time or I gift it to a friend. You could also use one 9×13 rectangular baking dish and cut the pie into bars. The cooking time maybe longer since it will be bigger in size. If you notice the edges are browning too fast, cover the pie with aluminum foil until the pie is set and done. You can also add different toppings like berries, caramel sauce or whipped cream but to me, it needs nothing. It is perfect just like that.
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