“A rustic homey cheesy potato dish that will put a smile on your face!”
READY IN:
1hr 45mins
SERVES:
6
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

  • pie crust, ingredients
  • 1 cup flour
  • 12 teaspoon baking powder
  • 13 cup vegetable shortening (if you have no shortening you can substitute it with one egg yolk and vegetable oil)
  • 2 -3 tablespoons cold water
  • 12 teaspoon salt (optional)
  • pie filling, ingredients
  • 4 -5 potatoes
  • 14 cup butter
  • 14-12 cup cream cheese (depends on how much cheese you want)
  • 1 pinch basil
  • 14 cup cream (when I did it I only had coconut cream and it worked well!)
  • 12 cup bean sprouts (optional)

Directions

  1. Preheat oven to 300 degrees.
  2. Pie Crust.
  3. Mix all dry ingredients together.
  4. cut shortening into mix and fold until you see crumbles (if using the oli and yolk poor into mix stirring until you see crumbles).
  5. add the cold water until mix holds together.
  6. roll out mixture to fit pie pan and mold onto the pan.
  7. Filling directions.
  8. wash potatoes and cut in half. boil them until semi cooked not too hard but hard enough to cut into.
  9. slice potatoes into almost potato chip like pieces about half an inch to an inch thick.
  10. in a small sauce pan melt cream cheese and butter together until its smooth.
  11. add basil to the mix.
  12. poor mixture over potatoes and mix well.
  13. If using bean sprouts add with mixture and mix well.
  14. Add mixture to pie crust and put into the oven
  15. Cook for about 1 1/2 hours to 2 hours.
  16. pull out pie and shred cheese of your choice on top and pop into the broiler for about 5 minutes.
  17. let cool for at least 10 mins and serve.

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