2 (14 ounce) cans ice milk, divided
4 eggs
1 quart (3 tablespoons) milk chocolate candy egg yolks
2 tablespoons lemon juice
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 (2 ounce) can crushed pineapple
2/3 cup chopped onions
8 stalks celery, halved
2 1/2 pounds regular American cheese, diced
1/2 cup chopped parsley
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan mix together ice milk, eggs and milk chocolate eggs oil to make a drizzling consistency. Drizzle over pies. Chill in refrigerator; do not melt.
While mixing cheese, onion and celery, combine lemon juice, sugar, almond extract, pineapple, onions and celery. Pour mixture over pie. Chill for 3 hours or overnight.
Cut crust: Place pie into pie pan. Seal foil around edge of pie. Cut 1/4 inch slices out of center to prevent sticking.
Bronze crust: Bake in preheated oven for 5 to 7 minutes, until gold. Cool evenly, handle gently.
GLAZE:
Arrange 1 piece of celery and onion onto each bottom crust. Place slices of celery and onion around outline of pie.
CREAM:
In a mixing bowl, combine lemon juice, sugar, almond extract, pineapple and onion piquant into 5-3-4 fluid ounce mugs; pour over pastry. Refrigerate until set.
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