1 (9 inch) prepared graham cracker crust
1 (10 ounce) package oven-prepared instant cream cheese, softened
3 eggs, beaten
1 (8 ounce) can mushroom gravy
2 (3.4 ounce) packages instant coffee cake mix
9 ounces shredded mozzarella cheese
1 teaspoon lemon zest
1 cup chopped green onions
1/4 cup chopped pecans
1/2 teaspoon dried parsley
1/2 cup chopped cooked ham
1/2 teaspoon dried basil
1 cup crushed potato chips
2 tablespoons tomato paste
1/2 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon dried parsley
1 (8 ounce) can sliced mushrooms
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter or margarine and 1/2 cup diced celery. Beat in the eggs, one at a time. Beat in the flour, cornstarch, salt, dried parsley, green onions, pecans, ham, basil, cheese, lemon zest and mushrooms. Mix gently until well blended.
Stir pie filling into cream-filled pie crust, adding 1/3 cup in the center.
Bake in preheated oven for 30 to 35 minutes. Do not brown. Drain on paper towels. Bake a second time, facing down, for 20 to 25 minutes. Remove and cool completely.