Heat oven to 450º. Bake one pie crust in a 9 inch pie pan @ 450º for 9 to 11 minutes. Cool completely. 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 ¼ cup of hot mixture into egg yolks; blend well. Add egg yolk mixture to mixture in saucepan. Cook over low heat until it boils, stirring constantly. Cook 2 minutes, stirring constantly. Remove from heat, stir in margarine, lemon peel and lemon juice. Transfer ½ cup of 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 melted vanilla milk chip mixture. Beat until well blended. Spread mixture over bottom of cooled crust. Spoon lemon mixture over cream cheese layer. Refrigerate 2 to 3 hours or until set. (Meg loves to make these complicated desserts!)
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