Grandma’s Cheese Custard Pie

Lower the calorie count by substituting fresh fruit for the whipped cream topping.

Ingredients:

1 cup dairy sour cream
1 cup shredded Swiss cheese (4-oz.)
4 eggs
1/3 cup granulated sugar
1 tablespoon vanilla extract
2 cups milk
Grated nutmeg
1 cup heavy cream or whipping cream
2 tablespoons powdered sugar
2 (1-oz.) squares unsweetened baking chocolate, grated

Procedure:

Prepare pastry shell in a 9-inch pie pan; set aside.Preheat oven to 350 deg.F (175 deg. C). Combine sour cream and cheese in a 2-quart saucepan. Stir constantly over low heat until cheese melts. D o not boil. Remove from heat. Cool 20 minutes. Add eggs one at time, beating well after each addition. Stir in granulated sugar and vanilla. Gradually beat in milk. Pour into prepared pastry shell. Sprinkle lightly with nutmeg. Bake about 40 minutes in preheated oven until browned and puffed. Cool on a rack 15 minutes. Refrigerate until served. Before serving, beat heavy cream or whipping cream with a wire whip until slightly thickened. Beat in powder sugar. Fold in grated chocolate by hand. Spread whipped cream mixture over pie. Makes 6 servings.