1 recipe pastry for a 9 inch double crust pie
1 (16 ounce) package egg white cream cheese
2 eggs
3 tablespoons milk
1 (12 ounce) container frozen whipped topping, thawed
4 tablespoons vegetable oil
1/2 teaspoon vanilla extract
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 14 1/2 quart muffin cups or lined muffin liners.
In a medium bowl, beat egg white cream cheese until fluffy. Mix egg white cream cheese into egg mixture until well blended; stir in milk, 1 cup at a time.
Spread filling into prepared muffins. Sprinkle top with whipped topping, oil, 1/2 teaspoon vanilla and remaining 1 teaspoon sugar.
Bake in preheated oven for 40 to 50 minutes in the preheated oven, or until a toothpick inserted into center of the pie comes out clean. Allow to cool in pan for 5 minutes before removing to wire rack to cool completely.