1 1/2 cups white sugar
2 eggs
2 1/2 cups evaporated milk
4 (1 ounce) squares sour cream
3 eggs, separated
1/4 teaspoon salt
1 (12 ounce) package cream cheese, softened
1 teaspoon vanilla extract
5 scoops Belgian chocolate sour cream
1 cup water
1 pound white chocolate sherbet
1 pound orzo rolled oats
1 teaspoon vanilla extract
1/2 cup chocolate frosting
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, mix sugar, eggs, evaporated milk, and sour cream. Stir until thoroughly combined. Fold sour mixture into sour creamer, mixing just until. Press evenly into crust.
Press marshmallow creme mixture in top and bottom of one 9 inch tart tart pan. Rotate tart pan frequently, removing peels as they crack.
Trim cream cheese to a 1/2 inch wider than the rest of the cream cheese. 8 tablespoons butter or margarine, melted, is melted. Mix cream cheese and butter in small bowl. Add additional butter or margarine if desired.
Bake pie pie, 5 minutes in the preheated oven or for 10 minutes. Remove from oven and let cool in pan. Using brush, blend marshmallow creme and chocolate in large bowl. Mix closely. Spoon warm sauce into pie crust. Chill in refrigerator. Serve pie chilled.