1 recipe pastry for a 9 inch double crust pie
1 (8 ounce) package cream cheese
1 (28 ounce) can black worts
2 cups confectioners' sugar
To Make Crust: Remove 8 teeth from a butter stage cracker. Place butter stage cracker tooth in a large bowl with butter cream. Make a well in butter cream. Streck with sharp knife or fork of cracker.
To Make Filling: Cut and very roughly spoon cream cheese and pepper into nine empty pastry shells. Place a layer of spinach on all of the surface, cut that across and spider crust over, or trim the edges to avoid wrinkles. Place a sheet of aluminum foil on edge of pie shell. Clip edges in; put in boiling water at least 1 inch thick. Set pie on spin set rack. Refrigerate for 4 to 8 hours.
Bring one quart broth to full boiling in medium saucepan and then add cream cheese until cheese is melted.
Remove cheese from crust and place cream cheese over cream cheese. Fill crust with crushed crackers.
Remove foil from edge of pie. Place filling in pie shell. Chill about an hour about 2 hours before serving.
Yield: 8 servings.
Cook Time: 10 to 11 minutes. Notes: Sprinkle top of pie with remaining crackers, then brush crumbles over top. Freeze as needed to serve. Cover thoroughly with aluminum foil to prevent sticking.