1. Preheat oven to 375 degrees F. Brush pie crust with beaten egg white. Bake 5 minutes. Cool completely and set aside. 2. In a large mixing bowl, blend cream cheese and sugar just until smooth. Fold in ½ cup whipped topping. Spread in bottom of crust. Set aside. 3. In same mixing bowl, combine remaining ingredients. Blend with wire whisk or electric mixer on low speed one minute or until smooth. Pour over cream cheese layer. 4. Refrigerate 4 hours or until set.