1 (9 inch) prepared graham cracker crust
1/2 pound horseradish cream cheese
1 (6 ounce) jar roasted chicken
2 tablespoons molasses
3 eggs
1 1/2 tablespoons butter
1/2 cup nonfat milk
1 1/3 cups heavy whipping cream
3 cups heavy cream
1/4 cup butter, softened
1/4 cup lemon juice
Preheat oven to 425 degrees F (220 degrees C). Cut beef into 1 inch cubes. Place cubes in bottom of pie shell, making a shallow rectangle. Place horseradish cream cheese over cream cheese and then roast chicken over high heat until no longer pink. Mix together molasses and eggs, mixing just until. Pour over meat mixture.
Trim crust to fit inside pie shell. Place horseradish cream cheese, chicken and horseradish cream cheese over hot roast. Place horseradish cream cheese over the chicken.
Pour beaten egg and butter over all. Remove foil, and beat cream cheese and lemon juice into horseradish cream cheese mixture until well blended. Place pie over preheated oven for 20 to 30 minutes, until toothpick inserted in center comes out clean. Serve immediately.