cheese pie recipe

The Best cheese pie recipe

Classic Cheese Pie with Crispy Crust

4.8 from 1896 votes

A comforting, creamy cheese pie perfect for family dinners. The buttery crust pairs with a rich, tangy tomato-based sauce and melted cheese for a satisfying bite.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Crust

• 2 cups all-purpose flour
• 1 cup cold butter, cubed
• 1 tsp salt
• 1/2 cup ice water

For the Sauce

• 1 (28 oz) can crushed tomatoes
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1 tbsp tomato paste
• 1 tsp dried oregano

For the Topping

• 1 cup shredded mozzarella cheese
• 1/2 cup grated parmesan cheese

👨‍🍳Directions

1. 1
   Preheat oven to 375°F. In a bowl, mix flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until dough forms. Chill for 30 minutes.
2. 2
   Roll out the dough on a floured surface to fit a 9-inch pie dish. Prick the bottom with a fork, then carefully fit the dough into the dish. Trim excess and chill again for 10 minutes.
3. 3
   In a saucepan, heat crushed tomatoes, garlic, tomato paste, and oregano over medium heat for 5 minutes. Stir in heavy cream and simmer for 5 minutes. Remove from heat and stir in half the cheddar cheese until melted.
4. 4
   Pour the sauce into the crust and spread evenly. Sprinkle with mozzarella and parmesan. Bake on a baking sheet (to prevent overflow) for 25 minutes or until the top is golden.

🔧Equipment

• Mixing bowls
• Rolling pin
• 9-inch pie dish
• Baking sheet
• Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 14❤️Cholesterol: 80🧂Sodium: 750🌾Total Carbs: 30🥦Dietary Fiber: 2🍬Sugars: 8🥩Protein: 18

📝Notes

Tips: For extra crispiness, blind-bake the crust by lining the pie dish with parchment and filling with pie weights or dried beans before baking for 10 minutes. Let the pie cool slightly before slicing to avoid a soggy crust.

❓ Frequently Asked Questions About Cheese Pie with Crispy Crust

How do I adjust the texture if my cheese pie turns out too thick?

If your cheese pie feels too thick, add a splash of heavy cream or milk (½ cup at a time) while mixing the filling. Stirring in a little cornstarch or flour (1–2 tbsp) can also help lighten it without altering flavor. For a creamier result, reduce baking time by 5 minutes.

Can I use pre-made pie crust for this recipe?

Yes, you can. Just ensure your crust is chilled before rolling—warmer dough will tear. For extra crispiness, blind-bake the crust (fill with pie weights or dried beans, bake at 375°F for 12 minutes, then remove weights and bake 5 more minutes).

What’s the best way to serve this cheese pie?

Let it cool completely before slicing to avoid a runny filling. Serve warm with a dollop of whipped cream, a sprinkle of fresh chives, or a side of steamed green beans. It also pairs well with a simple arugula salad or garlic bread.

How long can I store leftover cheese pie?

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven (350°F for 10–15 minutes) or microwave until steaming. Avoid reheating multiple times to maintain texture.

Can I make this recipe ahead of time?

Absolutely. Assemble the pie, cover tightly with plastic wrap, and refrigerate overnight. Bake as directed. For best results, let it sit at room temperature for 15 minutes before serving to avoid a cold center.