Prepare and bake pastry for a 9 inch baked pie shell. Cool.
In a medium saucepan, combine sugar, cornstarch and flour; mix well. Gradually stir in water until smooth. Cook over medium heat until mixture thickens and boils, stirring constantly. Reduce heat; cook 2 minutes, stirring constantly. Remove from heat. Blend about 1/4 cup of the hot mixture into beaten egg yolks. Gradually stir yolk mixture into hot mixture in saucepan. Cook over low heat until mixture comes to a boil, stirring constantly. Cook 2 minutes, stirring constantly. Remove from heat; stir in margarine, lemon peel and lemon juice. Place 1/3 cup of hot lemon mixture in small saucepan; cool remaining mixture 15 minutes. Add vanilla milk chips to hot lemon mixture in small saucepan. Stir over low heat until chips are melted.
In a small bowl, beat cream cheese until fluffy. Add vanilla milk chip mixture; beat until well blended. Spread over bottom of cooled, baked pie shell. Spoon remaining lemon mixture over cream cheese layer. Refrigerate 2 to 3 hours or until set.
In small bowl, beat whipping cream until stiff peaks form. Pipe or spoon over pie Garnish with toasted almonds. Serve immediately. Store in refrigerator.