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Corrie ten Boom
Cheese N’pumpkin Pie
0
(0)
CATEGORY
CUISINE
TAG
YIELD
Dairy, Eggs
Pies, Desserts, Microwave
10
Servings
INGREDIENTS
1
c
Graham cracker crumbs
1/4
c
Melted butter or margarine
1/2
ts
Cinnamon
1/4
c
Sugar
12
oz
Cream cheese, at room temp.
3/4
c
Sugar
1 1/2
tb
Flour
3/4
ts
Grated lemon peel
3/4
ts
Grated orange peel
3
Eggs, at room temperature
1
c
Canned pumpkin
1/2
ts
Vanilla extract
4
oz
Can shelled pecan halves
INSTRUCTIONS
1. Combine graham cracker crumbs, melted butter, cinnamon, and sugar in a
heat-resistant, non-metallic, 8 1/2-inch round cake pan. Press cracker
crumb mixture onto bottom and sides of pan. Heat uncovered, in Microwave
Oven 2 minutes. Allow to stand and cool. 2. Cream cream cheese until smooth
in a large, heat-resistant, non-metallic bowl. 3. Add remaining ingredients
and beat until smooth. Heat, un- covered, in Microwave Oven 4 minutes,
stirring every minute. 4. Pour into crust and heat an additional 6 minutes
or until custard is puffed around edges and still slightly soft in center.
5. Chill at least 5 hours before serving. Arrange pecan halves on top of
pie before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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