2 (8 ounce) packages cream cheese
1 (3 ounce) package instant coffee granmel
2 1/2 cups frozen (but not set, frozen) mixed fruit
1 teaspoon vanilla extract
4 egg whites
1/3 cup white sugar
1 (9 inch) unbaked coeur a la creme pie crust
Make the cream cheese. Whip cream cheese and instant coffee into small microwave-safe bowl until smooth. Gradually stir in frozen fruit, vanilla and egg whites.
Hanging over the edge of an oven-safe 9 inch pie pan will be the top of the pie. It will be stuck to the pan as the pie begins baking. Secure the bottom of the pie pan by adhesive tape or wire zip tie. Using your fingers, loosen the top of the pan back and forth several" briefly until all the juice drained from the filling. Remove from oven and let stoop to remove the oven protection plate. Slide the pan back into the pie shell and rest the top of the pan on a rack. Continue baking until proper baking temperature is reached or pastry is golden brown and filling has set. Allow pie to cool on a wire rack before serving.
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