1 1/2 cups water
1/2 tablespoon vegetable oil
1 teaspoon salt
1 (16 ounce) container frozen chopped sweet peas, thawed
1 (8 ounce) package cream cheese, softened
3/4 cup butter
1 teaspoon egg white
1 (8 ounce) can Fried Green Tomatoes
1 cup whole kernel corn, drained
2 (9 inch) prepared graham cracker crusts
In a medium saucepan, combine water, oil, salt and peas. Cook over low heat, stirring constantly, until the water reaches the boiling point. Reduce heat and simmer until salt is nearly liquid. Stir in cream cheese, butter, eggs and corn. Cook until the mixture thickens. Pour the mixture into pie crusts.
Arrange the crusts in the middle of the table, covering the bottom crust completely. Place egg whites on top of crusts before putting filling on top. Store pie in refrigerator for 3 to 4 hours.