1
: Beat cream cheese until fluffy; gradually beat in Eagle Brand and egg.
2
: Remove 1/3 cup (75 mL) Eagle Brand mixture; whisk into melted white chocolate chips; set aside.
3
: Whisk remaining Eagle Brand mixture with melted semi-sweet chocolate chips; pour into prepared pie crust. Spoon white chocolate mixture over semi-sweet chocolate layer and gently swirl with knife to marble*.
4
: Bake in preheated 325ºF (160ºC) oven for 20-25 minutes or until just set. Cool thoroughly and garnish as desired.