Mince cream cheese pie

Press the dough into the pie dish, firming the edges with the tines of a fork.

Spread three cups of mincemeat in the shell and cover the crust edge with tin foil or a pie shield.

Bake at 425F for 20 minutes.

In a small mixer bowl beat the softened cream cheese, sugar and egg until smooth.

Spread the cream cheese mixture over the mincemeat and remove the shield.

Turn the oven down to 350F and bake 20 to 25 minutes; a knife into the centre of the topping should come out clean.

Cover the knife hole with whipped cream and grate nutmeg over the top.