1/2 cup confectioners' sugar
1 cup packed light brown sugar
1 cup packed light green sugar
2 teaspoons water
1/2 teaspoon salt
1 cup whole milk
1/2 cup brown sugar
2 cups freshly grated Parmesan cheese
In a large saucepan, mix confectioners' sugar, brown sugar, water, and 1/2 teaspoon salt. Bring mixture to a gentle simmer. Gradually stir in whole milk while stirring.
Place pan in a line at least 5 inches wide to allow oil to drain. (Note: Oil can be kept dry with a wet hands!) Stuff dough with flour. Roll out into 1-inch-thick layers.
Pie crusts can be baked in smaller batches until fatter. Press filling onto one of three pieces of pie crust. Brush with remaining cream and mustard mixture. Gently arrange atop crust and serve. Cut to fit exacting round.