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Dessert Cooler Green Tomato Cheese Pie

10-inch (25 cm) double crust
1 tsp (5 ml) grated lemon rind
1 tsp (5 ml) grated orange rind
1 tsp (5 ml) allspice

1 pkg (8 oz/250 g) cream cheese, softened
1 can (300 ml) sweetened condensed milk
1 tsp (5 ml) vanilla
1/3 cup (75 ml) lemon juice

1 1/2 cups (375 ml) granulated sugar
1 tsp (5 ml) allspice
1/4 tsp (1 ml) salt
1/3 cup (75 ml) all-purpose flour
3 tbsp (45 ml) cornstarch
1 1/2 cups (375 ml) orange juice
1/2 cup (125 ml) honey
2 tbsp (30 ml) lemon juice
3 egg yolks, beaten
2 tbsp (30 ml) shortening
2 tsp (5 ml) grated orange rind
1 cup (250 ml) pecans, quartered
20 to 25 unpeeled small (1 to 2-inch/2.5-5 cm diameter) green tomatoes
(2 to 2-3/4 pounds or 1 Kg), sliced 3/4 inch (2 cm) thick

3 tbsp (45 ml) sugar
1 tsp (5 ml) cinnamon

Prepare double crust adding lemon rind, 1 teaspoon (5 ml) orange
rind and allspice to flour mixture. Roll and press bottom crust
into 10-inch (25 cm) pie plate. Bake and cool. Heat oven to 425 F
(220 C). Roll remaining dough to 1/4-inch (6 mm) thickness. Cut
into 2-inch (5 cm) squares. Place on ungreased baking sheet. Bake
at 425 F (220 C) for 10 minutes or until brown. Cool completely.

Beat cream cheese in medium bowl at high speed of electric mixer
until light and fluffy. Beat in sweetened condensed milk and vanilla
gradually until smooth. Beat in 1/3 cup (75 ml) lemon juice gradually
until smooth. Pour into baked pie crust. Refrigerate several hours.

Combine 1 1/2 cups (375 ml) sugar, allspice and salt in medium
saucepan. Combine flour, cornstarch, orange juice, honey and 2
tablespoons (30 ml) lemon juice in blender container. Blend until
smooth. Stir into sugar mixture. Cook and stir on medium heat until
thickened and smooth. Remove from heat. Stir small amount of hot
mixture into egg yolks, mixing thoroughly. Return mixture to
saucepan. Cook and stir 3 minutes. Remove from heat. Stir in Golden
Crisco Shortening, 2 teaspoons (10 ml) orange rind and nuts.

Steam tomatoes over simmering water until tender. Drain well. Add
to warm filling. Cool. Refrigerate several hours or until very
cold. Remove tomatoes from filling using slotted spoon. Arrange
over cheese layer. Discard remaining filling. Refrigerate until
firm.

Crumble baked pastry pieces. Sprinkle over top. Combine 3 tablespoons
(45 ml) sugar and cinnamon. Sprinkle over crumbs.. For garnish,
decorate with tomatoes, sliced or whole, and nuts. Refrigerate
leftover pie.

Makes: One 10-inch (25 cm) pie

Notes: Filling may be prepared 1 day ahead of use. Topping should
be added just before serving or up to 1 hour ahead. Pastry crumbs
can be toasted for darker brown color. Use all of crumbs or only
part, as desired.

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