1 egg
1 (9 inch) pie crust, baked
3/4 cup milk
1/4 cup brown sugar
1 teaspoon vanilla extract
1 cup white sugar
1 egg, lightly beaten
1 teaspoon milk
1 teaspoon brown sugar
1 pinch salt
1/2 teaspoon orange zest
1 teaspoon lemon zest
1 (8 ounce) package cream cheese
1 egg, lightly beaten
1/2 cup orange juice
1 tablespoon lemon zest
1/4 cup lemon zest
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, beat egg and brown sugar until frothy. Stir eggs, brown sugar and vanilla until well blended. Mix in white sugar and egg yolks, beat until well blended.
Stir milk into egg mixture; beat until thickened and incorporated. Stir in sugar mixture.
Pour into pie crust. Sprinkle top with fruit and nut mixture.
Bake in preheated oven for 75 minutes, or until center of pie is almost set. Allow to cool completely.
To make cream cheese filling: Melt butter in a small saucepan. Stir cream cheese until smooth, somewhat thick. Mix in egg and milk until well blended.
Pour brown sugar into cream cheese-filled pie crust. Sprinkle cream cheese mixture over cream cheese mixture.
To make glaze: In small saucepan, combine orange juice and lemon juice. Slowly whisk egg mixture into orange juice mixture.