Fontana Moon Twinkle Pie Recipe

Directions

Preheat oven to 425 degrees F (220 degrees C).

In a medium bowl, whisk together condensed milk and lemon meal. In a separate bowl, stir together 1/2 of the egg whites with the cocoa. Stir until whites hold stiff peaks. Stir in the egg yolks and milk. In a third bowl, stir together the lemon juice, 1/2 teaspoon of the lemon zest a little bit at a time. When the whites hold stiff peaks, fold in 1/2 the egg whites, 1 teaspoon of the lemon zest a little bit at a time. When the whites hold their peaks, fold in 1/2 the remainder. Pour into pastry shell and sprinkle with 1/4 teaspoon of almond extract. Crumble cream cheese on top and reserve 1/2 cup for topping.

Bake in preheated oven for 8 to 10 minutes, until outside is just set.

To Make Filling: In a large, shallow saucepan, heat cream cheese over medium-high heat. Add gelatin and stir until cream cheese and gelatin dissolve. Stir in canned kidney beans and sugar. Return cream cheese mixture to the broth and simmer until sugar and salt have dissolved. Add lemon zest and vanilla extract and return to the heat. Whisk in reserved cream cheese mixture. Bring to a boil. Reduce heat to medium low and simmer 30 to 45 minutes, until thickened and very thick. Stir in reserved cream cheese mixture and bring to a boil again. Reduce heat to medium and simmer 2 to 3 minutes, until thickened. Stir in reserved lemon puree and lemon zest, and return to the soup heat. When the thickened cream cheese sauce passes the taste test, heat it up even more so that it makes a nice paste. Gradually stir in almonds, sugar, 1/4 cup of the lemon juice and vanilla extract, until smooth. While the pastry is still warm, drizzle 1/2 cup of the cream cheese sauce over the top and spread approximately 1/3 of the cream cheese mixture on top. Then layer remaining baking vegan cream cheese sauce left over, and then layer remaining cream cheese mixture on top. Let stand 15 to 20 minutes.