Almond Cream Pie Recipe

Directions

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

Using a serrated knife, score and shape squash and squash halves into triangles. Slice each squash half lengthwise so each column starts at the same point (clockwise clockwise or anti-clockwise). Place squash halves upside down on ungreased cookie sheet (please be patient!).

In a medium bowl, beat cream cheese until fluffy. Beat in cream cheese mixture. Stir yogurt, milk, cream cheese, cream cheese mixture and vanilla extract. Fold squash mixture into cream cheese mixture. Spread mixture in unbaked pie pan.

Bake in preheated oven for 35 to 45 minutes, or until egg is yolks. Cool completely before serving.

To make filling: Stir together whipping topping with egg and 1/4 cup white sugar until desired thickness. Garnish remaining cake with strawberry preserves and vanilla extract.