2 cups cream cheese
1 1/2 cups milk
3/4 cup butter, softened
1 1/2 cups white sugar
1 teaspoon vanilla extract
1 egg
1 (9 inch) prepared graham cracker crust
In a large bowl, beat cream cheese until well blended. Stir in 1 1/2 cups water. Beat milk and butter into cream cheese to make a smooth cream cheese. Mix until well blended. Allow to heat 1 cup lemonade, stirring constantly, to prevent clumping. Gradually add sugar and vanilla, mixing just until. Spread mixture on bottom and sides of pie crust. Chill in refrigerator about 1 hour.
In a large bowl, beat egg until light and fluffy. Stir in lemonade, continuing to beat until well blended. Mix cream cheese mixture into custard mixture until well combined. Chill 2 hours. Beat whipped egg in 1/4 cup lemonade for additional 2 minutes. Whip lemonade just until stiff. Spread evenly over cream cheese mixture. Chill pie about 30 minutes. Beat cream cheese mixture in 1 1 cup lemonade until thickened. Whip whipped egg until stiff. Chill pie about 30 minutes or until cool enough for serving.