In a bowl, stir together; flour, sugar
and salt. Using a pastry blender, cut butter cubes into
flour mixture until pieces are pea-size. Sprinkle vinegar
over flour mixture, tossing with a fork. Sprinkle 5 to 6
Tbsp. cold water, 1 Tbsp. at a time, over flour mixture,
tossing with a fork each time until dough is moistened and
crumbly. Gather dough into a ball, flatten into a disk,
wrap in plastic wrap and refrigerate at least 4 hours.
Preheat oven to 400ºF. Roll dough
into a 12-in. circle. Gently fold the crust into quarters,
center over 9-in. pie plate, and unfold. Ease the crust
into the plate. Trim pastry, leaving a 1-in. overhang beyond
plate edge. Fold crust edge under and crimp or flute the
edge using a fork or your fingers. Prick pastry with a fork.
Line bottom and up sides of crust with foil and add dried
beans or pie weights. Bake for 15 minutes; remove foil.
Bake an additional 10 to 15 minutes until crust is golden.
Remove to a wire rack; cool completely.
In a bowl, beat butter, cream cheese and
sugar together. Combine egg product and whipping cream;
gradually add to butter mixture while beating, scraping
bowl often. Beat until light and fluffy, about 5 minutes.
Reserve half of mixture in a small bowl. Add cooled white
chocolate to remaining half of mixture; beat well. Stir
in crushed candy. Spread in baked pie crust; chill 10 minutes.
Return reserved butter mixture to bowl, add cooled semi-sweet
chocolate, and beat well. Spread over white chocolate layer.
Refrigerate at least 2 hours. Makes 8 servings.