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LIGHT CREAM CHEESE PIE
An original from Donna's Kitchen

Shell:
Pie crust, 1
Margine, 1/4 cup
Sugar, 3 teaspoons
Egg, 1
Flour, 1 cup
Baking powder, 1/2 teaspoon

Filling:
Cream cheese, non-fat or low-fat, room temperature, 1 pound
Sugar, 1 cup
Eggs, 4
Flour, 4 tablespoons
Juice, from one lemon
Vanilla extract, 2 teaspoons
Milk, low-fat, evaporated, 13 ounces, 1 can
Milk, low-fat, 2 cups

Blend all ingredients together in a small mixing bowl. Spread onto the bottom and sides of a 3-quart baking dish. Set aside while preparing filling. Cream butter, sugar and eggs one at a time. Add flour, then milk, vanilla and lemon juice. Beat until all ingredients are mixed thoroughly. Pour into shell in mixing bowl. Bake at 350 degrees Fahrenheit for one hour.

Yield: about 10 servings

 

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San Jose, California, U.S.A.
Last updated: 19-Jun-1999 11:26 AM