Kayem Recipes - Dilly dog pie

Serves 4 dinner portions or 6 appetizers

Ingredients

1 package dry cream of leek soup

2 cups milk

1 cup light cream

4 eggs

2 1/2 cups cubed havarti dill cheese

1 teaspoon dry mustard

1 teaspoon salt

1/4 teaspoon pepper

3 tablespoons dry breadcrumbs

10 inch unbaked pie shell

Preheat oven to 375° F. Heat soup and milk over medium heat.
Remove from heat, let cool slightly; stir in cream. Cool in refrigerator for 20 minutes.
Beat eggs into soup mixture. Add havarti cheese, mustard and seasonings. Mix hot dogs and breadcrumbs; pour into bottom of pie shell. Pour in filling mixture.
Bake for 50 minutes or until a knife inserted near the center of the pie comes out clean. Serve hot.

DO use tongs. DON'T pierce the casing. When you lose the juice, you lose the flavor!