4 (3 ounce) packages cream cheese, softened
2 (8 ounce) packages cream cheese blend
1 cup milk
1 egg
1 tablespoon vanilla extract
1 (1 ounce) package instant vanilla pudding mix
1 cup custard cheese
1 (8 ounce) package shredded Cheddar cheese
Preheat oven on broiler setting.
Place cream cheese in a medium bowl. Mix together cream cheese and powdered sugar. Blend in milk. Beat egg and vanilla with lemon juice. Gradually beat in flour. Pour cream mixture into prepared pie crust.
Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and cook an additional 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and cook an additional 45 minutes.
Grate Cream Cheese with ricer and season with salt and pepper. Cool on rack, cover and refrigerate 8 hours or overnight.
Cut cream cheese into 1/2 inch squares. Place 1 teaspoon of cream cheese mixture into each egg whites. Add 1/4 cup milk to egg whites to make a stiff press.
Beat cream cheese mixture until stiff peaks form. Loosely wrap cream cheese mixture with plastic wrap. Brush on top of pie while still in liquid. Chill until serving.