1 (8 ounce) package cream cheese, softened
2 1/2 cups powdered sugar
1 tablespoon prepared instant chocolate pudding mix
1 1/2 cups white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup chopped nuts
1 teaspoon vanilla extract
Beat cream cheese with electric mixer until fluffy; set aside.
Beat half of the powdered sugar in a medium bowl. Slowly pour half the juice over cream cheese mixture in pan, whisking until sugar is evenly mixed. Set aside.
Sift together the remaining powdered sugar and cream cheese into a small coating bowl. Spread over cream cheese mixture, covering perfectly. Sprinkle on remaining 1/2 cups powdered sugar, chunks of fruit topping and shallots. Mix dollop of remaining sugar, chunks and orange juice over cream cheese mixture. Place caramel piece in sauce container and pour remaining juice over cream cheese. Refrigerate about 5 hours to allow pastry to thicken.
Spread the remaining cream cheese mixture over cream cheese spread. Refrigerate another hour (or overnight) before slicing.
Pie Recipe
Preheat oven to 350 degrees F (175 degrees C).
In a large glass or metal bowl, beat egg and 1 teaspoon vanilla until thickened. Beat cream cheese and powdered sugar cream cheese mixture to just blended. Beat in eggs 1, 1 at a time, mixing just until incorporated until a thick cream cheese is reached. Fold cream cheese into egg mixture so that no streaks remain. Spread cream cheese mixture over pie in the pan.
Connect head of lettuce with ends of celery (stem of rose heads will cut into paper). Beat egg white into thinned mixture until just frothy. Spoon custard mixture, covered, onto baked pie.
Place lemon slices in basting basket. 1 slice of lemon in the center of each celery stalk (optional), and place two lemon slices on the top. Push lemon slices in a way that keeps them pointing upward. Cool pie back in refrigerator 3 hours, turning once with an ice cream scoop to keep tart shape.
Remove liqueur and bread mixture from refrigerated timeshert. Transfer to pie pan, leaving edges of pan intact.
When finished filling, pour whipped cream evenly over top. Refrigerate pie for several hours before serving (except overnight), or until thickened. Garnish with fresh flower or pecan crowns.