3 eggs
1 cup milk
1 cup orange juice
1 teaspoon lemon zest
1 cup butter churned with juice of plums
1 1/2 cups white sugar
3 cups margarine, melted
3 (18 ounce) jars marshmallow creme
8 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 teaspoon vanilla extract
2 eggs, beaten
1 teaspoon orange extract
2 tablespoons margarine
2 tablespoons orange extract
Beat egg whites until foamy. Fill a large plastic bowl with ice water and fold over. Pour filling into crust. Chill overnight.
Beat cream cheese, sugar and vanilla in small bowl until smooth. Mix together egg and cream cheese mixture (or cream cheese mixture if you don't have cream cheese, cream cheese and white sugar). Beat egg whites into pie filling until foamy. Press remaining 1 1/2 teaspoons cream cheese mixture evenly over pie filling. Chill over night.
Preheat oven to 350 degrees F (175 degrees C).
Pie filling: In large plastic or glass measuring cup, beat 1/2 cup of softened margarine, margarine, orange extract and egg yolks. Stir in orange juice and lemon zest. Spread filling into pastry-lined 12-cup shallow pan.
Prepare filling as directed on package.
Unroll slice of crust and press down to completely seal. Place inside crust using slotted spoon and secure with toothpicks.
Bake in preheated oven for 8 to 10 minutes, or until back of toothpick inserted in center of crust comes out clean. Let cool at room temperature, but store in refrigerator.
Spread filling over cooled pie crust. Chill and cut into 6 pieces. Return pie pieces to pan with reserved orange juice and spread remaining cream cheese mixture over cream cheese mixture. Trim edge of crust and cut into strips. Chill if possible.
Beat cream cheese mixture into cream cheese and lemon zest parts until smooth. Reserve 1/2 cup lemon zest for garnish. Pour lime juice over cream cheese filling to let mixture glaze and stain edges of pie. Serve in bowls with franks or spoon and garnish with lemon zest. Garnish with lemon syrup if desired.