1 unbaked 9-inch pie crust
(homemade or frozen)
1 (7 3/4 oz.) can salmon
6 oz. cream cheese
2 Tbsp. lemon juice
1/4 tsp. salt
1/2 c. heavy cream
4 eggs, separated
Preheat oven to 375 degrees. Drain salmon. Reserve liquid.
Break up salmon and place in bottom of unbaked pie crust. Mix
cream cheese, reserved liquid from salmon and lemon juice. Add
salt and cream. Beat egg yolks and stir into cheese mixture.
Beat egg whites until stiff and fold gently into mixture.
Spoon over salmon. Bake for 45 minutes. Serve immediately.
Note: This can also be made with chopped leftover
vegetables instead of the salmon. Either way, it makes a good
quick and easy working day dinner.
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