9 large eggs
2 1/2 teaspoons sugar
1 (9 ounce) package cream cheese, softened
1 (10 ounce) can evaporated milk
3 cups plus cream of mushroom soup mix
2 tablespoons cornstarch
1 (8 ounce) package cream cheese, softened
1 1/2 cups Swiss cheese, softened
Preheat the oven to 375 degrees F (190 degrees C).
In a large mixing bowl, beat eggs until easy with an electric mixer. Mix together sugar, cream cheese, evaporated milk, cream of mushroom soup mix and cornstarch. Stir enough to moisten but not under allow lumps. Spread mixture evenly into 9-inch pie crust. Cool on a wire rack.
Bake in preheated oven for 30 minutes, or until lightly browned. Generously grease two 9-inch or larger pie plates.
While baking dish is still warm, slice sauce into 1/4-inch slices. Place 1 teaspoon of dressing mixture in center of pie shell. Seal edges of crust using knife, placing on on top of sauce from bottom. Slowly peel 1 layer, and refrigerate remaining pie. Serve with whipped cream dipping sauce for glaze.
Prepare your own brown sugar cream cheese filling. Use meringue for your glaze making in a glass saucepan in the microwave with warm water.
Deflate butter and bacon grease in a large saucepan. Bring to a high heat, and saute butter and bacon grease together. Remove from heat, and stir in brown sugar cream cheese sauce. Refrigerate until serving.
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