Egg Custard Pie

I made an egg custard pie last week, and it came out better than I expected. The recipe I had tried before (it was the crustless kind) did not taste like egg pie at all. So I browsed online again and came up with this recipe. The filling recipe was from allrecipes.com but the crust is from my pecan tart recipe. It's really so easy to make and tastes delish, too!

Crust:
3 oz. cream cheese, softened
1/2 c. butter, softened
1 c. sifted flour

Pie filling:
3 eggs, beaten
3/4 c. white sugar
1/4 tsp. salt
1 tsp. vanilla
2 1/2 c. scalded milk
1 egg white

Directions:
1) For the crust: Cream butter and cream cheese. Add in the flour until mixed thoroughly. Chill for 20-30 minutes.
2) For the filling: Combine egss, sugar, salt and vanilla. Gradually stir in scalded milk.
3) Take the crust out of the fridge. Press into sides of pan (I use a tart pan). Brush entire crust with egg white to keep it from getting soggy.
4) Pour in pie filling.
5) Bake at 400F for 30-35 minutes or until toothpick inserted comes out clean.

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