1 (9 inch) pie shell, baked
3 eggs
1 (7.5 ounce) package cream cheese, divided
1 cup white sugar
1 tablespoon grated lemon zest
1 cup lowfat buttermilk
1 teaspoon vanilla extract
2 cups semisweet chocolate chips
1 1/2 (14 ounce) cans sweetened condensed milk
1/2 (12 ounce) container frozen whipped topping, thawed
2 teaspoons orange zest
1 (4.5 ounce) container frozen whipped topping, thawed
1 (9 inch) prepared chocolate cookie brownie cookie crumb crust
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat eggs and 1/8 cup cream cheese until smooth. Mix in 1/2 cup sugar and lemon zest. Using electric mixer, beat 4 minutes on high speed. Pour mixture into pie shell. Sprinkle cheese mixture over pie, then spread whipped topping evenly over pie.
Bake in preheating oven for 1 hour.
To make the liquid in a mold, stir together 1 cup dry mixed milk and 1 cup water. Add dry milk mixture and stir until smooth. Bring mixture to a boil; stirring constantly until smooth. Cook approximately 10 minutes or until cakes firm.
To make the caramel filling, mix together 1 cup of dry milk and cream cheese and 1 cup sugar. Combine egg yolks and egg; fold in cream cheese mixture. Beat sugar mixture in a medium bowl and stir in 1/2 that mixture into egg yolk mixture and water. Stir well to combine.
To make the Frosting: In a medium saucepan, add whipped talt to 1/4 cup water; heat, stirring occasionally, until warm, then reduce heat to low and stir in 1/2 cup vanilla ... drawing from simmering milk completely; continue to heat, stirring occasionally, until thick. Remove from heat and stir in 4 cups chocolate chips. Drizzle over frosting.