5 egg whites
1 (12 ounce) package cream cheese, softened
2 1/4 cups milk
1 pound bacon, diced
1 (20 ounce) package frozen chopped spinach, thawed
1/2 teaspoon lemon juice
3 tablespoons honey
1 (8 ounce) package cream cheese, softened
2 (8 ounce) packages cream cheese, softened
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat egg whites until stiff. Mix in cream cheese and milk. Mix in bacon and spinach; mix well. Sprinkle with lemon juice.
Spread 2 cups of the pie filling into a 9 inch tart pan. Press remaining pie shell onto bottom and seam-side down. Reserve the center of the shell. Place 1/2 cup cream cheese mixture over pie. Press additional cheese mixture over top of pie.
Bake in preheated oven for 20 minutes, or until bubbly. Remove from oven and allow to cool to room temperature (90 degrees F). Refrigerate remaining pie for at least 1 hour or overnight.
Place remaining pie filling into the bottoms of 5 medium baking pans. Pour water over all. Bake for 25 minutes in the preheated oven, or until bubbly. Remove pie from oven and let stand in a warm place for 5 minutes. Do not microwave or brown any browned bits in the oven.
Preheat oven to 350 degrees F (175 degrees C).
Remove saucepan from oven. Place pie in pot or Dutch oven. Bring to a boil and cook for 1 minute. Rotate pan and cook the remaining 5 minutes using a wooden spoon, stirring and scraping pan. Pour sauce over pie while still warm.
Remove pie from unused saucepan and reserve 14 tablespoons of liquid.
Spread remaining cream cheese mixture over pie. Beat cream cheese mixture into cream cheese mixture in middle and pull edges together to form a smooth flat seam. Cut and serve with whipped cream.
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