1 (9 inch) unbaked pie crust
1 1/2 cups whole milk
4 eggs, beaten
1 1/2 tablespoons butter, melted
3 tablespoons distilled white vinegar
1 (12 ounce) package cream cheese, softened
1 1/2 cups heavy cream
Preheat oven to 325 degrees F (165 degrees C).
Combine milk, eggs, butter and vinegar in a small saucepan. Bring to a boil over medium heat. Cook, stirring frequently, for about 5 minutes, stirring constantly.
Remove from heat. Mix cream cheese into mixture; whisk into custard. Drop over pie filling. Cover, and refrigerate for 24 hours.
When ready to serve, place on unbaked pie crust. Bake in preheated oven for 20 to 25 minutes or until crust is light brown.
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