1 (15 oz.) pkg. ready-to-bake pie crust

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
1/4 c. lemon juice
1 c. vanilla milk chips
1 (8 oz.) pkg. cream cheese
3/4 c. whipping cream
1 tbsp. sliced almonds

Heat oven to 450 degrees. Bake 1 (9-inch) pie crust according to directions for unfilled crust, 9-11 minutes. Cool.

In medium saucepan, combine sugar, cornstarch and flour; mix well. Gradually stir in water until smooth. Cook over medium heat until mixture boils, stirring constantly. Reduce heat, cook 2 minutes, stirring constantly. Remove from heat.

Stir about 1/4 cup of hot mixture into egg yolks; blend well. Add egg yolk mixture to mixture in saucepan. Cook over low heat until mixture boils, stirring constantly. Cook 2 minutes. Remove from heat; stir in butter, lemon peel, and lemon juice.

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

In small bowl, beat cream cheese until fluffy. Add milk chip mixture, beat until blended. Spread over bottom of crust. Spoon lemon mixture over cream cheese layer. Refrigerate 3 hours.

In small bowl, beat whipping cream until stiff peas form. Pipe over pie. Garnish with almonds. Store in refrigerator. 8-10 servings.