5 (8 ounce) packages cream cheese, chilled
6 tablespoons white sugar
4 teaspoons grated lemon peel
3 cups fresh spinach, rinsed and chopped
3 ounces shredded coconut, toasted and powdered
2 1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper
6 tablespoons butter
Lemon peel, lemon zest and salt to taste
In a medium bowl, mix together cream cheese, sugar and lemon peel. Make a well in the center and pour 25 fluid ounces of cold water into the ice cream to cover. Puree this mixture with cream cheese mixture and milk in a blender or food processor. Strain the pureed mixture through a sieve into a small bowl. Keep 1/3 cup of liquid in refrigerator for experimentation.
In a large mixing bowl, beat egg whites and 1/3 cup milk; add 1/2 cup reserved sauce and remaining 1/2 cup milk. Beat until foamy.
Divide batter evenly among 4 crusts (8 inch and 10 inch) pan; frost with reserved sauce. Form the following pie crust:
Fill bottom of pastry shell with cream cheese mixture. Layer two sheet pans with 1/2 of the cream cheese mixture inside each one. Cover the bottom of the pie with prepared pastry. Fold over half the butter into the pastry to prevent sticking. Slide left edge of each pan lined side down onto the plate, and unfold pastry. Continue this process of folding and allowing the layers to rest on one another, then carefully slide the remaining half of the butter/salt mixture onto the bottom of the pastry shell. If there is any air in the shells, add more milk, if necessary.
Fry: Return pan to top of oven and preheat to 375 degrees F (190 degrees C). Butter bottom of pastry-lined pie pan. Remove from oven and return to oven; bake for 45 to 50 minutes, or until knife inserted in center comes out clean. Let cool, then transfer to a medium pie plate. Using a round-trip or double time setting from the back of a spoon, and draining juices well, return drained pan to oven. Refrigerate for 24 hours or overnight, I like to keep chilled even after ice cream purée is removed from freezer.