1 (9 inch) prepared chocolate cookie crumb crust
1 (8 ounce) package cream cheese, softened
2/3 cup white sugar
1 teaspoon vanilla extract
2 egg yolks
1/3 cup heavy cream
1/2 teaspoon vanilla extract
1 (15 ounce) can frozen whipped topping, thawed
1 (9 inch) graham cracker crust
Preheat oven to 400 degrees F (200 degrees C).
To Make Filling: In a medium saucepan, blend cream cheese, sugar, and vanilla with mixer until smooth, then beat in egg yolks and cream. Slowly whisk into saucepan over medium heat, stirring until mixture thickens; remove from heat.
In a medium bowl, beat egg whites until stiff but not dry. Gradually pour hot cream into egg whites, continuing to mix until peaks form. Continue cooking over medium heat, until thickened. Add vanilla and cook until set. Add lemon peel and layer to caramelized mixture.
Drop mixture by spoonfuls onto prepared pie crust. Bake in preheated oven for 30 minutes.
For Cooling: Remove pie from oven. Cool on wire rack. Stir in whipped topping. Remove pie from pan. To make Filling: In a medium mixer bowl, beat egg whites until stiff peaks form; firm, with 1 tablespoon remaining cream. In large bowl, beat cream cheese, sugar and vanilla until smooth; fold in cooled egg whites. Pour mixture into cooled crust.