1 cup butter, softened
1 cup brown sugar
1 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup blue cheese
1 quart milk
3 cups shredded American cheese
1 quart heavy cream
3 tablespoons all-purpose flour
1 teaspoon baking soda
2 teaspoons salt
2 teaspoons lemon juice
1 cup heavy whipping cream
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 9 inch round baking pans. In a medium bowl, cream together butter, brown sugar and light brown sugar until smooth. Beat in eggs, one at a time. Stir in vanilla. Combine blue cheese, milk, 1/2 cup shredded cheese & cream, 1/2 cup plain nonfat yogurt, 1/2 teaspoon lemon zest, cream and flour, mix well. Cut into 8 wedges. Place half of wedges in center of pie layer. Roll remaining wedges under edge of pie and pinch edges to seal in pie.
Using a pastry bag fitted with a round tip, pinch juice hole of pie (see Figure 1). Place pie in pie lined baking pan. Brush with remaining lemon juice. Spoon blue cheese mixture over pie. Cover with pie. Chill at least 2 hours before serving.
I raved about this recipe. Worked great.
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