1 (8 ounce) package cream cheese, softened
1/4 cup all-purpose flour
1/8 teaspoon salt
1/2 teaspoon dried bread crumbs
1/2 cup butter
3 tablespoons white sugar
2 egg yolks
1/4 cup evaporated milk
1 (16 ounce) can whole kernel corn, drained
1/4 cup sliced water chestnuts
Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese and flour in medium bowl. Beat butter, sugar, egg yolks and dry mix into cream cheese mixture until well blended. Transfer to a 9 inch pie pan; place over bottom of pie pan.
Layer pie layer with sliced water chestnuts and water chestnuts. Fill pie crust halfway with cream cheese mixture.
Bake in preheated oven for 60 minutes, or until pie is golden, and filling is bubbly; cool before serving.