1 (9 inch) pie shell, baked
1 1/2 cups white sugar
1/2 teaspoon salt
1/2 cup butter
4 egg yolks, room temperature
1 (8 ounce) package cream cheese, softened
1/2 teaspoon vanilla extract
1/2 cup hung over pie
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, whip together 1/2 cup of sugar and salt. Stir thoroughly, then evenly distribute mixture over top of pie shell.
Place butter in a medium saucepan, and melt over medium heat. Immediately place cream cheese over a pan of water. Whisk until butter is melted and mixture is smooth. Remove from heat, and stir in vanilla.
Dissolve cream cheese in 1/2 cup of hot milk. Spread over pie base, and form into long ropes. Tie into loose knots, spreading the milk over the layers of dough. Leave 1 to 2 inches from the bottom of pie.
Then layer the bottom layer of dough over the milk, and tie a knot in the top of the dough. Continue this process over the top of the pie, adding more milk and dough, until all the dough is used up.
Bake in the preheated oven for 30 minutes, or until golden.