1 (3 ounce) package NESTLE TOLL HOUSE Orange Cream Pie Crust
2 (3 ounce) packages NESTLE TOLL HOUSE Orange Cream Pie Crust
PREHEAT oven to 450 degrees F.
COMBINE egg whites and flour in large glass or metal bowl; add to pie crust.
PLACE pie crust in unbaked, nonstick skillet.
Bake in preheated oven for 45 minutes or until custard is set.
HEAT 1 package cream cheese, softened; stir in cream cheese and sugar, beating well to spreading consistency. Reduce heat to medium-low. Mix together eggs, lemon juice and white sugar; stir into pie.
HEAT remaining cream cheese, sugar and lemon juice in large glass or metal bowl over medium heat. Stir in onion and bell pepper. Bring mixture to a rest, then pour over pie.
COVER and refrigerate up to 24 hours. Remove pie from refrigerator. Serve over hot or cold strawberry ricotta cheese or sliced strawberries. Garnish with whipped cream or whipped cream or orange sherbet.