1 quart margarine
1 cup packed light brown sugar
1 cup white sugar
1 egg, beaten
2 cups all-purpose flour
3 tablespoons milk
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 (8 ounce) package cream cheese, softened
1 (8 ounce) can evaporated milk
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together margarine, brown sugar, white sugar and egg until smooth.
Beat flour, sifted milk, baking soda, salt and vanilla until well blended. Stir in flour mixture. Fold 1/2 cup of the cream cheese into egg mixture. Spread mixture into greased 9-inch pie pan.
Bake in preheated oven for 60 minutes. Turn off oven and let stand 15 minutes. Spread pie with remaining cream cheese mixture. Bake, uncovered, at 350 degrees F (175 degrees C) for 25 minutes, or until custard is set and top is lightly browned.
Chop cream cheese mixture into remaining pastry. Return cream. Chill filling in refrigerator to chill to allow to spread.
To make the filling: In a small bowl, combine cream cheese mixture, cream cheese mixture, evaporated milk, sliced almonds and brown sugar mixture. Mix thoroughly. Serve with crust.