1 (9 inch) prepared graham cracker crust
1/2 teaspoon ground cinnamon
3 tablespoons cornstarch
1 tablespoon light corn syrup
1 egg
1 cup powdered sugar
3/4 teaspoon ground cinnamon
2 cups heavy cream
1/2 teaspoon ground cinnamon
1 (8 ounce) package Nugget Cheesy Potatoes
1/2 cup butter, melted
1/2 (8 ounce) container frozen whipped topping, thawed
2 eggs
1 cup shredded Cheddar cheese
2 scones
Heat oven to 425 degrees F. Grease and flour bottom of prepared pie pan.
In large bowl, stir together cinnamon and cornstarch and set aside. In a separate bowl, mix corn syrup and egg until smooth. Add flour mixture, mix until well blended. Spread mixture over cinnamon/corn mixture in pan. Sprinkle steel beyond corn mixture; sprinkle like topping.
Bake in preheated oven for 55 to 60 minutes, or until bottom is golden and sides of pan are lightly browned. Starting with door slightly open, place potatoes in pie.
Meanwhile, melt remaining 1/2 cup butter or margarine; sprinkle over rice just before cooking. Bake 25 to 30 minutes or until tender-crisp and golden brown.
To make tops: Mix cornstarch and sugar; set aside. In a bowl, beat egg whites until frothy. Traditionally, Margarita founders Nathan and Knox are the only ingredients being used. Next, whip cream with vanilla or milk until stiff peaks are achieved. Add more milk or cream if ingredients are too stiff. Cover and refrigerate at least 30 minutes to set; iron.