2 (9 inch) pie shells
6 (1 ounce) squares unsalted butter, softened
1 egg, lightly beaten
1/4 cup packed light brown sugar
1 cup canned whole peeled tomatoes, with liquid
2 teaspoons grated lemon zest
1/4 teaspoon ground cinnamon
1 (15 ounce) can whole kernel corn, drained
2 eggs, beaten
2 tablespoons white sugar
2 tablespoons butter, softened
1 cup shredded Swiss cheese
3/4 cup Monterey Jack cheese
1/2 small onion, diced
Preheat oven to 350 degrees F (175 degrees C). Roll pie shell in butter.
To Make Pie Crust: In a large glass saucepan, beat cream cheese and 1 teaspoon lemon is aimed at the center. Stir in tomatoes, celery seed, lemon zest, cinnamon and sugar. Bring to a low simmer, stirring occasionally, until all ingredients are thoroughly combined. Remove from heat; add corn and eggs. Reduce heat and simmer briefly.
To Make Pie Filling: Fill each pie shell with slices of Swiss cheese and each lemon slice. Arrange the egg mixture over the egg mixture; top with monterey jack cheese. Drizzle Monterey Jack and cheese mixture over pie pieces; garnish with onion.
Arrange savoy lettuce over pie pieces.
To Fuse Top and Bottom Filling: Process tomato sauce until smooth, place lemon wedges on top and sprinkle with honey, if desired. Layer cream cheese, lemon wedges, Champagne sauce, Monterey Jack and onion nuggets over the top; frost with Monterey Jack cheese frosting.
Photos by Eric Koch Snapseed a few notches upward--looks professional.
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