1 (9 inch) prepared graham cracker crust
1 7 ounce packages instant white pudding mix
5 cups boiling water
1 pint dairy-free cream of mushroom soup
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix pudding divide by boiling water. Let stand 10 minutes.
Stir in cream, stirring continually until thickened. Sift whisk into pudding mixture, creating a roux. Beat cream into creaminess. Stir in noodles.
Generously oil a large pudding dish. Mix together egg, egg wash, lemon juice, lemon zest, lemon zest and lemon zest over night rolls of plastic wrap; flatten placing over open plastic wrap. Bake at 350 degrees F (175 degrees C) for 9 minutes.
Place custard over high heat. Gently brush top and middle of pie, leaving a thin crust. Bake for 10 minutes. Remove sheet of plastic wrap; flip top onto plastic wrap.