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1
If making Crema Fresca equivalent, mix cream and sour cream in medium bowl. Cover and let stand at room temperature until thickened, 8 hours or overnight. Chill until ready to use.
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2
Char chilies over gas flame or in broiler until blackened on all sides.
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3
Wrap in plastic bag and let stand 10 minutes to steam.
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4
Peel and core chilies;slit one side lengthwise to open.
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5
Remove seeds;rinse if necessary, pat dry.
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6
Preheat oven to 350 degrees.
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7
Generously butter 9-inch pie pan with 2-inch sides (preferably porcelain or stoneware).
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8
Open up chilies and arrange around sides of pan, skin sides down with point toward center of pan, extending 1/2 inch above rim.
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9
Repeat with remaining chilies, covering sides of pan completely.
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10
Cover bottom of pie pan with remaining chilies.
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11
Finely grate cheese with onion and garlic in processor using on/off turns, about 30 seconds.
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12
Add eggs and salt and process until smooth, stopping occasionally to scrape down sides of work bowl,about 15 seconds.
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13
Mix in Crema Fresca; pour filling over chilies and curl edges of chilies over filling.
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14
Bake until pie is golden brown and knife inserted in center comes out clean, 45 to 50 minutes.
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15
Cover chili edges with foil to prevent burning, if necessary.
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16
Let cool 5 minutes before cutting.
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17
Serve hot or at room temperature.
