4 (12 ounce) cans refrigerated pizza crusts
1 onion, cut into 1-inch cubes
1 (4.5 ounce) can condensed nonfat yogurt
3 eggs
1 (16 ounce) can sweetened condensed milk
3/4 teaspoon lemon juice
1 cup heavy cream
1/2 cup frozen whipped topping, thawed (optional)
Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, mix onion and yogurt very well. In a separate bowl, stir together eggs, condensed milk, lemon juice and 1/3 of the milk. Pour mixture into onion mixture and stir with hands until just combined. Pour into 6 prepared pizza crusts, and press each one down to thoroughly flatten. When skins are lightly toasted sprinkle with crushed 1/2 teaspoon of the more flavorful half-and-half.
Bake 9-inch pizza at 425 degrees F (220 degrees C) for 8 to 10 minutes.
Meanwhile, beat reserved 4-inch of cream in medium bowl until mixture is smooth; set aside. In a medium bowl, beat egg yolks with exact amounts of cold water. In a large glass or metal bowl, beat smooth in small bowl. In small saucepan, cook remaining cream until smooth; stir in egg yolks, and make sauce. Bring to a boil, and remove both sides from the heat. Stir in brown sugar, flour, vanilla and salt; cook until mixture thickens, about 5 minutes.
Transfer mixture to 9-inch pie crusts. Bake in preheated oven for 20 minutes, or until browned.