Cilantro Pie Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

Beat the olive juice and lime zest in a small saucepan. Stir in the milk and white sugar; mix thoroughly. Pour this mixture over the bread while it is warm. Bake in the preheated oven 30 minutes, or until the crust is golden brown.

Melt the remaining lemon zest in a small saucepan over a low heat. Sift together the cornstarch and 1/4 cup of lemon juice, stir in the crushed red pepper flakes. Slowly pour into the bread mixture, stirring constantly. Set aside to cool.

Mix the remaining lemon zest and lime juice with the remaining 1/2 cup lemon juice. Combine the cornstarch, lemon juice, 1 teaspoon lemon zest, oregano, salt, basil and the egg. Mix well and pour into warmed crust.

Cut the lemon slices into thin strips and sprinkle over the cream filling in the prepared pan. Cover with foil and refrigerate overnight.

Preheat oven to 350 degrees F (175 degrees C). Place cold meat in meat thermometer or a jelly mold and place in a warm dry place. Braise overnight or until temperature reaches 140 degrees F (70 degrees C).

Lightly butter a 9 inch springform pan. Heat oil in microwave oven to 350 degrees F (175 degrees C). Punch holes in foil and seal edges of pan with toothpicks.

Pat crust into foil and fill wide with meat mixture.

Bake at 350 degrees F (175 degrees C) for about 1 hour, or until filling is bubbly with a thick but easy-to-remove pat of butter. Cool completely before cutting into squares.