Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pkg. Petit Beurre cookies
- cinnamon
- butter
- 30-35 squares KIRI (cream cheese)
- 3 eggs, beaten
- 3/4 cup sugar
- 1 teaspoon vanilla, lemon, or rum extract
Directions
Crush cookies with a rolling pin or Régab bottle. Add cinnamon to taste. Melt butter and add to crumbs. Pat crumbs into bottom and sides of pie tin. You can save a few tablespoons to garnish the top.
Mash KIRI in a large bowl. Add beaten eggs. Mix. When it reaches uniform consistency, add sugar. Mix. (No need to eliminate all lumps; baking will do that.) Add vanilla. Pour filling into crust. Sprinkle remaining crumbs on top. Bake in 350°F (180°C) oven for about 30 minutes. Cool and refrigerate until serving.
Category:New Guinean Recipes
Category:New Guinean Desserts