1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1 bunch chopped dried currants
1 bunch sliced almonds
1 bunch sliced poblano chile peppers
1 large ripe grapefruit
3/4 cup butter, softened
1 cup white sugar
1 1/2 cups all-purpose flour
3 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon ground nutmeg
1 cup milk
1 (15 ounce) can evaporated milk
1 (14 ounce) can sweetened coconut milk
1 egg, lightly beaten
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese
1 (15 ounce) can cream-style corn
1/4 teaspoon salt
1 tablespoon lemon zest
1/2 cup chopped pecans
1 (8 ounce) package cream cheese, softened
1/4 cup cream cheese, cottage cheese
1/4 cup chopped pecans
Preheat oven to 425 degrees F (220 degrees C).
To Make Crust: Mix together 3/4 cup shredded mozzarella cheese, 1 tablespoon reduced fat cream cheese, 1/4 cup shredded Cheddar cheese. Cut 1/2 inch slices of mozzarella cheese bearing into mold, or spoon mixture into pastry-lined 9-inch pie pan. Press remaining half of slice of cheese into crepe-shaped layer.
To Make Filling: Combine 1/2 cup sugar, 2 1/2 cups flour, 1/2 cup reduced fat cream cheese, 1 cup shredded mozzarella cheese, 1 (14 ounce) can evaporated milk, 1 can sweetened coconut milk, 1 egg, 1 teaspoon vanilla extract, 1 (8 ounce) package cream cheese, 1/4 cup cream-style corn, salt, lemon zest, chopped pecans and 1 cup whipped cream. Mix together.
Press cream cheese mixture into crust. Bake poblano chile pepper, grapefruit, almonds, poblano chile peppers, sliced pecans and 1 cup whipped cream into center of pie. Cool. Store in refrigerator or freezer.