1 (9 inch) pie crust, baked
1 (8 ounce) package cream cheese, softened
1/4 cup golden raisins
1 1/2 cups mayonnaise
1 cup white sugar
1 teaspoon vanilla extract
1 egg, beaten
3 tablespoons milk
1 teaspoon cream of tartar
1 cup evaporated milk
1 1/2 cups evaporated milk
2 tablespoons butter
2 tablespoons white sugar
3 tablespoons butter
1 teaspoon butter
1/4 teaspoon lemon zest
1 (3 ounce) package instant vanilla pudding mix
1 (3 ounce) package instant whipped topping
1 cup confectioners' sugar
1 1/2 teaspoons lemon zest
1 (1.5 ounce) square unsweetened chocolate
1 cup whipped cream
1 (3 ounce) package instant confectioners' sugar for dusting
In a medium bowl, mix cream cheese, golden raisins, mayonnaise, sugar, vanilla extract, egg, milk and cream of tartar. Mix well and refrigerate at least 1 hour before serving.
In a large bowl, blend evaporated milk, evaporated milk, butter, 1 tablespoon sugar, butter, 1/4 teaspoon lemon zest and 1 1 (3 ounce) package instant whipped topping.
Spread mixture into pie crust. Garnish with remaining whipped cream and chocolate. Dust with remaining confectioners' sugar.