Cheddar Cheese Pie


SourceJasper White's Cooking from New England
Prep time2 hours
RegionNew England


Cheddar Cheese PieThis excellent recipe always gets raves. The original is from Jasper White; my modifications are minimal.

This responds well to high-quality cheese. I always use the best sharp Vermont cheddar that I can get without going broke! 


1⁄2eaBasic Pie Crust (baked blind)
4eaEggs (lightly beaten)
1⁄3cHeavy Cream
12ozSharp VT Cheddar Cheese (sharp or extra sharp)
1⁄4eaOnion (minced)
1⁄2cWalnuts (toasted and chopped)


  1. Preheat oven to 350. 
  2. Bake the pie shell empty for 30 minutes.
  3. In a double-boiler, combine the remaining ingredients except for the walnuts. Heat and stir until hot but not boiling.
  4. Fill the hot pie shell with cheese mixture.
  5. Bake 10 minutes.
  6. Top with walnuts and bake 30 minutes longer, until edges are lightly browned.


White's recipe calls for hot sauce and salt & pepper to taste. I think these are gilding the lily if you use excellent Vermont cheddar. Cabot private reserve, Grafton Village, and Shelburne Farms have all worked with stellar results.
Your rating: None Average: 5 (2 votes)


I absolutely adore this pie! So simple to make and delicious. And, yes, get the best cheese that you can. I often find the Cabot Private Stock in the black label at Stop & Shop for $7.99 - a great buy.