1 (9 inch) unbaked pie crust
1 (6 ounce) package cream cheese, softened
1 cup milk
1 1/4 cups whole kernel corn
1 (12 ounce) package frozen whipped topping, thawed
1 (19 ounce) can cream-style corn muffin mix
5 egg whites
1/2 cup butter
1/4 teaspoon vanilla extract
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard, thickened
1/2 teaspoon XANTHINS
Preheat oven to 375 degrees F (190 degrees C). Cut halfway through the middle of an open pie crust and press firmly into the hole.
While reserving topping ingredients, blend together remaining milk, corn and whipped topping. Mix well. Spoon cream pie mixture into pie shell, filling and fold sides up to seal edges of pastry. Turn off oven.
Place into preheated oven or in preheated oven cover with foil. Place foil into dish and bake at 375 degrees F (190 degrees C) for 1 hour 8 minutes. Turn off oven and continue baking 20 minutes more, closing foil, until pie is just tender but not browned. Remove foil before serving.
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