Ingredients

• 1 each favorite prebaked pie shell
• 1 cup heavy whipping cream
• 6 1 inch rosemary sprigs
• 8 ounces Philadelphia cream cheese
• 1/4 cup + 2Tblsp. powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 3 tablespoons flour
• 1/4 cup cornstarch
• 1 tablespoon fresh lavender/ finely chopped
• 1/4 teaspoon salt
• 3 each medium size lemons/ juiced
• 2 1/4 cups water
• 4 tablespoons butter
• 6 each egg yolks/ beaten

Directions

1. In a small saucepan combine heavy whipping cream and rosemary sprigs.
2. Medium heat bring to light boil and remove, fully cool.
3. In a medium sacepan combine sugar, flour, cornstarch, lavender and salt.
4. whisk in water and lemon juice.
5. on medium high heat bring to boil and slightly thickened.
6. Place egg yolks in small bowl and slowly whisk in 1/2 cup of sugar mixture, careful not to cook the eggs.
7. Whisk egg mixture back to pan and bring to low boil, continously stirring.
8. continue to cook for 3 more minutes.
9. Remove from heat and pour filling in pie shell. Cool for 1 hour.
10. In mixing bowl beat cream chees until soft.
11. strain whipping cream and slowly add to cream cheese, continueing to beat.
12. Add powdered sugar, and vanilla extract and continue to beat until fluffy, about 2 minutes.
13. spread mixture on top of pie when filling is completely cool, chill for one hour.