1 (9 inch) prepared oven-bake pie crust
1 (14 ounce) can cream-style condensed milk
1 (3 ounce) package cream cheese cubes
1 (14 ounce) can sweet potatoes, cooked
1 (10.5 ounce) can frozen green beans, undrained
1 (10.5 ounce) can frozen baked beans, undrained
2 teaspoons lemon juice
1 teaspoon white sugar
1/2 teaspoon ground cinnamon
Preheat oven to 400 degrees F (200 degrees C).
In a medium bowl, whip cream cheese until fluffy. Add cold water, and whip until creamy. Add softened cream cheese, water, and mixture just until combined. Dough is ready if indentation remains when touched.
Turn dough out onto a lightly floured surface, and divide into two 8-inch pie pans.
On a lightly floured surface, cut out a circle with a knife to 1/8-inch in diameter. Spread two pockets of cream cheese on tightly-packed pastry, sealing well. Spoon out one pocket of cream cheese. Drop one prepared pastry ball into the cream cheese mixture, and spread the other pastry over cream cheese.
Roll pastry ball out to 1/8 inch thick.
Cut into 1 inch wide slices with a knife. Place one scoop of cream cheese over the top of a pie pan. Place filled pastry on a baking sheet, and sprinkle remaining cream cheese over the top.
Bake for 20 to 30 minutes in the preheated oven, until edges brown and filling is set. Set aside.
To make the cream cheese: Whisk together soup mix, egg substitute, egg white, and egg. Beat for 2 to 3 minutes, or until ingredients are completely combined. Serve with reserved cream cheese.
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