MIX IN BLENDER- ALL THE INGREDIENTS. POUR INTO PIE CRUSTS. BAKE AT 350 DEGREESE FOR 45-1 HOUR. CHECK FOR SETTING IN THE MIDDLE WITH KNIFE. WILL HAVE A LIGHT BROWN TOP THIS IS NORMAL. COOL AND REFRIGERATE.
THIS PIE CAN BE CUT WHILE STILL WARM AND WILL NOT RUN ALL OVER. SUPER GOOD.
Serving
Suggestions
TOP WITH CHERRY PIE FILLING TO SERVE
Originally Submitted
10/14/2009
0 Out of 5 from
0 reviews
You can add this ANGELISA'S MEXICAN CHEESECAKE PIE recipe to your own private DesktopCookbook.