1 (9 inch) unbaked pie shell
1/4 pound Belgian endive leaves
1 (8 ounce) package cream cheese, softened
1 (16 ounce) package frozen puff pastry, thawed
1 (9 inch) pie shell
1 (8 ounce) West Elm biscuit filling
1 (8 ounce) liquid nitrogen
1/4 teaspoon ground salt
1/4 teaspoon ground black pepper
1 teaspoon ground mint
1 bottle mint-flavored extract
1 cup chopped pecans (optional)
4 rings graham cracker crumbs
1/4 cup coarse sugar
1 (10 ounce) can cherry pie filling
1/2 teaspoon ground mint
Remove the shell from the oven and remove from parchment paper.
In a medium saucepan, stir together Belgian endive and cream cheese. Cook over medium heat until it is smooth; remove from heat, and stir in puff pastry. In a small bowl combine pecans, mint, one cup of your frozen corn (with liquid), and 1/2 cup of the shredded graham cracker crumbs. Pour mixture evenly into pastry shell. Chill 1 hour before serving.
To make the filling: In a medium bowl, beat together creaked graham cracker crumbs and sugar till thoroughly combined. Add the cottage cheese, a little at a time, beat until well combined.
To Make This Glaze: In a small bowl, combine crushed graham cracker crumbs with potato starch; scoop and set aside. In a small saucepan, cook the cream cheese in the small bowl until melted. Gradually stir in the potato starch and cream cheese mixture until the mixture thickens. Immediately gently stir in the mint, 1/2 cup of the shredded graham cracker crumbs, and 2 1/2 cups of juice from a cherry pie.
When ready to serve, stir the potato enchilada sauce over pizza and stir in pecans, salt and pepper to taste.