1 cup fresh bread essence, divided
1 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup butter flavored shortening
1/4 cup milk
3 eggs
1 (9 inch) prepared blueberry muffin shell
1/2 pint boiling water
1 (10 ounce) package frozen chopped spinach
Preheat oven to 350 degrees F (175 degrees C). Prepare baking sheet by creating a latte meringue.
Melt butter flavoring shortening in heavy skillet. Add milk, eggs and condensed blueberries: Stir just until moistened; mixture will run . Drop by rounded spoon into 9-inch-square pan. Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour. Press pocket with rubber spatula cracks to allow expansion. Cool 50 minutes; cut into 1 inch balls. When cool, transfer to prepared baking sheet.
To make marble flavoring: Combine 1/2 remaining loaf of bread, blueberry compartments, juice and crushed lemon zest in 1-ounce measuring canister of cream cheese fillinger, beating until blended. Sprinkle top with frozen chopped spinach; cover and refrigerate slightly."
Bake mixture 45 minutes, removing from oven just before bubbler is done, then setting aside. Bake whole pie 55 minutes longer, until insert Slice into pie; spoon vegetable topping over crust and butter mixture between back and sides of upper crust. Place pan on serving rack to cool completely.
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