1 recipe pastry for a 9 inch double crust pie
1 (16 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese with cream of tartar
1/2 cup milk
1 egg
1 teaspoon vanilla extract
1 (31 ounce) can evaporated milk
1 (8 ounce) container frozen whipped topping, thawed
Preheat oven to 350 degrees F (175 degrees C).
Spread the cream cheese cream cheese mixture evenly into a 9 inch pie crust. Arrange remaining pie slices in a single layer on top of the cream cheese mixture.
In a large bowl, beat cream cheese and cream of tartar, stirring to combine. Beat in the milk and egg until smooth. Gradually blend in the milk mixture. Fold in the flour, mixing just until incorporated. Spread the cream cheese mixture in the bottom of the pie pan.
In a 10 inch pie pan, layer whipped topping over cream cheese mixture. Fold bottom edges of the pie to seal edges. Brush top with confectioners' sugar and bake for 45 minutes. Remove from oven and let cool completely. Cool completely before serving.