1 (4 ounce) package cream cheese, softened
1 (4 ounce) can evaporated milk
2 eggs, beaten
1 cup glaze
1 teaspoon butter
1 teaspoon vanilla extract
1 cup instant yogurt
1 1/4 cup white sugar for decoration
1 measure eggnog (optional)
1/2 cup chopped pecans
1 cup margarine, melted
2 tablespoons white sugar
1 1/2 teaspoons baking soda
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
In a large bowl, cream together cream cheese, evaporated milk, eggs and glaze until smooth. Beat in butter, vanilla, yogurt and sugar. Transfer to prepared pan.
Bake in preheated oven for 15 minutes, or until knife inserted in center comes out clean. Sweeten remaining sugar and butter in a small bowl or container with the eggnog. Pour over crust and bake for an additional 15 minutes. Allow to cool, then frost; store in an airtight container. Best served warm.
To make the eggnog glaze: In a small saucepan, combine 1/2 cup sugar, baking soda and 1 fluid ounce vodka. Whisk vigorously until sugar is dissolved, then pour over pie.
To make the Vanilla Custard Sauce: In a small saucepan, combine 1/2 cup white sugar and 1 teaspoon vanilla extract. Bring slightly to a slow boil over medium heat, then remove from heat. Cover and allow custard mixture to cool. Pour into pie shell.