1 (9 inch) ungreased pie crust, baked
1 cup sour cream
4 eggs
1 3/4 cups water
1/2 cup white sugar
1/2 teaspoon salt
1/2 cup margarine
1 (6 ounce) package non-instant pudding mix
1 (4 ounce) container frozen whipped topping, thawed
Preheat oven to 375 degrees F (190 degrees C).
Squeeze as much juice out of the sour cream and eggs as you like, and set aside. In a medium-size whisk, combine the strained milk and 1/2 cup of the sugar. Whisk the milk into the hot butter and sugar mixture. Have completely divided the mixture into four separate small bowls with a large glass or metal bowl.
In a medium bowl, dissolve the pudding mix into the milk mixture. Add the remaining and desired amount of water. Pour the pudding into the bowls and ruffle the tops with hands.
Shape the pudding into balls or circles, then flatten the balls with a kitchen towel. Set down onto clean large platter, and spread a layer of whipped topping over the pudding.
Bake for 15 to 20 minutes in the preheated oven.