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1
Whisk 3 tablespoons ice water and egg yolk in small bowl to blend.
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2
Mix all purpose flour, yellow cornmeal, sugar and salt in processor.
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3
Add chilled butter.
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4
Using on/off turns, process until mixture resembles coarse meal.
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5
Drizzle egg yolk mixture over.
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6
Using on/off turns, process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
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7
Gather dough into ball.
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8
Flatten dough into disk; wrap disk in plastic and refrigerate 30 minutes.
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9
(Can be prepared 1 day ahead.
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10
Keep refrigerated.)
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11
Position rack in bottom third of oven and preheat to 350F.
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12
Roll out dough between 2 sheets of waxed paper to 12-inch round.
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13
Remove top sheet of waxed paper.
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14
Invert dough, paper side up, into 9-inch-diameter glass pie dish.
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15
Remove waxed paper from dough.
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16
Crimp dough edges decoratively.
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17
Using electric mixer, beat 6 ounces cream cheese in large bowl until fluffy.
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18
Add 1/2 cup sugar and 1/2 cup golden brown sugar and beat until light and fluffy.
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19
Beat in eggs and egg yolk 1 at a time.
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20
Add remaining ingredients and beat until well blended.
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21
Pour filling into prepared crust.
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22
Bake pie until filling is slightly puffed and just set in center, about 55 minutes.
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23
Transfer pie to rack and cool completely.
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24
Cover pie and refrigerate until cold, at least 4 hours.
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25
(Can be prepared 1 day ahead.
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26
Keep pie refrigerated.)
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27
Serve pie cold.
