3 tablespoons butter
2 eggs
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons margarine
1 cup milk
1 tablespoon all-purpose flour
1 1/2 teaspoons dried thyme
1 teaspoon dried rosemary
1 teaspoon dried sage
1 (16 ounce) package cream cheese, softened
1 (16 ounce) package cream cheese, softened
1 (2 ounce) package instant vanilla pudding mix
1/4 cup finely chopped almonds
Preheat oven to 375 degrees F (190 degrees C).
Cut each egg into quarters.
Dredge two teaspoons of butter in a large bowl in flour. Beat egg into butter; mix well. Mix cream cheese, cream cheese and pudding mix in I cup of butter. Fold egg mixture into pastry; spread mixture evenly into baking pan.
In a medium saucepan mix cream cheese, cream cheese and pudding mixture with water to make a thick sauce. Pour over egg mixture and sprinkle with nuts. Bake in preheated oven for 45 minutes. Key tip: Bake 20 minutes down, ending with 30 minutes; remove from oven.
Return pie to oven, naked, uncovered and covered with foil. Bake an additional 15 minutes, until custard is set. Cool completely, and store in refrigerator.