1 (18.5 ounce) can tomato sauce
1 (8 ounce) package cream cheese
1 (8 ounce) package cream cheese, softened
3/4 teaspoon vanilla extract
1 teaspoon lemon zest
1 (3.5 ounce) package instant vanilla pudding mix
1 (8 ounce) container frozen whipped topping, thawed
2 eggs
1 teaspoon white sugar
6 fluid ounces sour cream
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, mix tomato sauce, cream cheese, cream cheese, vanilla extract and lemon zest. Bring to a low boil, stirring frequently, until mixture is thickened. Cook over low heat, stirring constantly, until mixture is thickened and no lumps remain. Mix in pudding mix and whipped topping. Beat egg whites slowly into pudding mixture without stirring. Pour mixture into crust.
Bake in preheated oven for 40 to 50 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.
Heat sour cream in a small saucepan over medium heat. Dip loosely in lemon zest to make an ombre effect; brush mixture on top of pie. Chill to allow flavors to blend. Refrigerate in refrigerator 10 minutes before serving.
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