1 1/2 cups milk for rolling out
1/2 cup brown sugar
1/2 cup butter
1/2 cup white sugar
2 eggs
12 deep red cornflakes cereal
6 red cornflakes cereal doughnuts
1 small yellow onion, chopped
1/4 cup diced celery
1 teaspoon vanilla extract
Preheat oven to 300 degrees F (150 degrees C). Spray 9 inch springform pan with nonstick spray.
In a large glass or metal bowl, whip cream cheese and sugar until foamy. Beat in the eggs one at a time, then mix in brown sugar, butter, white sugar and eggs. Fold the cream cheese mixture into the flour mixture. Stir cornflakes into the creamed cream cheese mixture. Spoon the cream cheese mixture into the lined pan.
Bake in preheated oven for 35 minutes, or until creamed and tender. Cool. Drain excess fat. Roll out cornflakes, cut into 1/2 inch cubes. Place cream cheese mixture in the center of the creamed cornflakes and seal into a circle by cutting circles in the center with a 1/4 cup of the creamed cream cheese filling remaining in the center. Cut out red cornflakes and place on top of cream cheese and red creamed cream cheese slices. Cover with remaining cream cheese filling.
In a small bowl, combine egg, red cornflakes, lemon peel, celery and vanilla. Roll out and fill creamed cornflakes, tightly sealing corners. Place cream cheese filling in creamed cornflakes.
When it comes out of the oven, turn it out onto a warm platter and lay flat. Cover with creamed cornflakes, seal edges and reroll edges. Brush the top of the pie with egg substitute then sprinkle with lemon zest, if desired.
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