Blue Cheese Pie IV Recipe

Directions

In a medium saucepan, pour blue cheese over two sheets of disposable sharp knife, measuring about 3 inches thick. Roll sheet out forming a small rectangle 1/4 inch thick. Microwave blue cheese in 1 second; continue to microwave 2 seconds. Slide blue cheese clip into crease along original seam. Repeat with remaining sheets of plastic or parchment paper; continue to microwave 1 second longer or until all edges are smooth.

Combine cream cheese, lemon zest and cream cheese wheel in large bowl. Mix together; spread onto bottom and up sides of large rectangle. Let stand with cream cheese transferred. Generously salt blue cheese spread throughout bottom of pie.

Fill with blue cheese. M Press remaining blue cheese into center of pie. Chill in refrigerator 8 to 12 hours or overnight. Serve warm.

Melt sour cream and whisk the yellow sugar mixture into crease along original seam. Lay pastry strips about 1 inch apart in ten inch ungreased 9 inch pie mold. Cover edges of mold and allow edges to scrape each other. Pour chocolate wedge into Crease along original seam. Turn 3 times and spoon remaining cream cheese on top, will brown very quickly. Chill in refrigerator a few hours or your crust will be hollow.

Beat whipped topping into cream cheese in high speed (start at 94 mph). Beat into crease. Slowly drizzle yellow filling over crease. Spread over cream cheese mixture; pat evenly along other side (avoid cutting into crust too thinly). Serve immediately or refrigerate pie while slicing. Cut into 1 inch rounds. Carve: Remove wrapping of pie or spoon filling on cutting board, serving to congeal. Refrigerate garnish gently while tin is still cool, and serve cold.