Written by Perfect for Fathers day, this summer pie, creamy and cool. Great use of put-up pears, too. This pie is good without the meringue and serves more like a torte without it. Serve it cold in the summer and warm in the winter, its truly a savory treat. 
Ingredients:
1 lb can of pear halves, drained (2 Cups)
1 9” graham cracker crust
2 well beaten egg yolks
8 oz pkg cream cheese (you can use 1/3 less fat type)
1 C sour cream (you can use low fat)
1/2 tsp lemon zest, minced
1 tsp lemon juice
1/2 C sugar
1 Tbsp flour
1/2 tsp salt
1/2 tsp nutmeg
2 egg whites
1/4 tsp cream of tartar
1/4 C sugar
Directions:
Oven to 375. Slice pears into graham cracker crust and arrange in a layer. Combine egg yolks and cream cheese until smooth. Blend in sour cream, lemon zest and juice, set aside. Combine 1/2 C sugar, flour, salt and nutmeg; add to cheese mix. Pour over pears. Bake for 25 minutes until pie filling is set.
While the pie is baking, beat egg whites with cream of tartar until frothy. Gradually add 1/4 C sugar, beat until stiff peaks form. Spread meringue over filling, ,making sure to seal to edges. Continue to bake for 10 minutes longer until meringue is golden brown.
May be served warm, but actually tastes better cold the next day.
