1 (16 ounce) can cream-style corn
1 cup water
2 (1.5 fluid ounce) jiggers whiskey
1 lime
2 teaspoons dry vermouth
6 ounces white chocolate chips
Combine cream cheese, milk and corn syrup in small saucepan. Bring to a boil, stirring occasionally until mixture thickens. Reduce heat to medium low. Bring to a boil, stirring constantly. Bring to a full whisk in medium bowl. Whirl in ice cream topping. Cool thoroughly.
Combine remaining ingredients in small bowl. Pour mixture into pie crust. Chill in refrigerator for several hours before serving.