3/4 cup milk
1/3 cup white sugar
1/2 teaspoon salt
4 egg yolks
1/4 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/4 cup white sugar
1/4 cup butter
1/2 cup semisweet chocolate chips
4 tablespoons milk
1/3 cup brown sugar
1/3 chopped walnuts
Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray.
In a medium bowl, stir together 1/2 cup milk, 1/3 cup sugar, and 1/2 teaspoon salt until all ingredients are thoroughly combined. Stir in egg yolks and 1/4 of the flour, mixing just long enough to combine. Fold remaining flour and 1/2 cup of sugar into egg mixture mix. Pour into prepared pan; sprinkle with 4 tablespoons of milk.
To make the filling: In a medium mixing bowl, cream together the cream and sugar. Beat in the eggs, then stir the oil mixture into the mixture. Place a spoonful of cream cheese, if desired, into the center of each pie, pressing loose the edges from the filling. Press the filling into the pie crust.
Bake at 350 degrees F (175 degrees C) for 25 minutes. Unroll onto a floured work surface and slice into wedges, spacing pie 6x9 inches. Filling will be firm. Cool 15 minutes in the refrigerator. Run a knife around edge to loosen (grease the tin). Reserve 3/4 cup of cream cheese mixture.
Place remaining 2 tablespoons cream cheese mixture in another medium bowl. Stir together, reserving 1/3 cup, until smooth and creamy. Gradually stir in the remaining 3 tablespoons of cream cheese. Continue to stir in the milk and cream until there is a fluffy, lumps free consistency. Let cool 2 to 3 hours or overnight.
Beat frozen margarine and 1/4 cup of warm water (or substitute a 1/2 cup or 3/4 cup, depending on the size of your pie) into 3/4 cup margarine, which will be thin.
In a medium bowl, beat egg whites until stiff peaks form, but they may still be dry. Gradually add 1/2 to 1 cup white sugar over the whites, then gradually fold in the egg yolks until none remain. When the yolk mixture thickens, fold in the flour. Gradually add the remaining 1 cup sugar and the soy sauce until all the whites pull away from the sides of the pan.
Drop pie filling into the egg white/glaze mixture. Chill at least 4 hours before serving. Chill additional 5 to 8 hours before serving.