1 (9 inch) pie shell
1/3 cup honey, vinegar or lemon juice
1/8 teaspoon salt
1/4 teaspoon ground mustard
1 cup nonhydrogenated milk
1/4 cup sunflower seeds
1 cup all-purpose flour, split
2 eggs, beaten
1 (8 ounce) bottle white sugar free lemon pudding mix
optional: butter, for brushing a knife through meringue.
Preheat oven to 275 degrees F (135 degrees C).
Beat together honey, vinegar or lemon juice, and salt and pepper to taste in large bowl. Add milk to mixture along with sliced sunflower seeds. Pour meringue over pie and sprinkle flour mixture over meringue.
Pour pudding mix into small measuring cup or pastry bag. Using a pastry bag with a small tip, pipe 2-inch circles into pie crust, spacing cheek-to-AP ¼ inch apart.
Bake in preheated oven for 28 to 32 minutes, until golden brown and set in center.
Meanwhile, in shallow dish, combine flour mixture, eggs and salt and mix until smooth. Sift dried bread crumbs over baked pie and sprinkle over pie; 1/2 teaspoon at a time, folding often, until mixture resembles rolled oats. Cool in refrigerator.
Meanwhile, while meringen, heat a long-cooking or deep pot of water to boil. In microwave-safe saucepan, combine cream cheese and lemon pudding mix. Cook, stirring frequently, until mixture starts to thicken and well combined; use spatula to separate from pan. Stir in butter to coat the top and sides of pie. Pour into crust and chill for at least 2 hours or overnight before serving.