1 (15 oz.) pie crust (graham or reg.)

FILLING:

1 c. sugar
2 tbsp. cornstarch
2 tbsp. flour
1 c. water
2 egg yolks, beaten
1 tbsp. butter
1/2 tsp. grated lemon peel (optional)
1/4 c. lemon juice
1 c. (6 oz.) vanilla milk chips or chopped white baking bar
1 (8 oz.) light cream cheese, softened
1/2 c. whipping cream
1 tbsp. almond chips (optional)

Heat oven to 450 degrees. Bake pie crust for 9-11 minutes. Cool completely.

In medium saucepan, combine sugar, cornstarch and flour. Gradually stir in water until smooth. Cook over medium heat until boiling, stirring constantly. Remove. Stir 1/4 cup hot mixture into egg yolks; blend. Return to saucepan; bring to boil over low heat. Cook two minutes. Remove; stir in butter, lemon peel (optional) and lemon juice.

Transfer 1/3 cup of hot filling to small saucepan, cool remaining lemon mixture 15 minutes. Add vanilla chips to hot filling in small saucepan; stir over low heat just until chips melt.

In small bowl, beat cream cheese until fluffy. Add melted vanilla chip mixture. Blend well. Spread over bottom of cooled crust (graham cracker or regular). Spoon lemon mixture over cream cheese layer. Refrigerate 2-3 hours or until set. Top with almond chips (optional).