1 can (15 1/2 oz.) corned beef hash
1/4 c. finely chopped onion
9 inch unbaked pie shell
2 eggs
1 container (4 oz.) whipped cream cheese with chives
1 c. cottage cheese
1/4 tsp. pepper

Combine corned beef and onion; use to line bottom of pie shell. In medium bowl, beat eggs until frothy; add remaining ingredients. Blend well, pour over corned beef.

If using frozen pie shell, let thaw and use only 1 1/2 cups corned beef in bottom layer. Bake at 350 degrees for 50 minutes. Serves 6 to 8.