3/4 cup vanilla extract
3/4 cup Eldorado mail
4 eggs
2 1/2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon vegetable oil
1 tablespoon milk
1 cup finely chopped butter
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vegetable oil
1 large vanilla bean
1 cup chopped pecans
1 cup milk chocolate chips
1 cup white sugar
1 cup evaporated milk
1 cup evaporated milk
1/2 cup butter
1 1/2 cups sour cream
1 teaspoon vanilla extract
Preheat oven rack to 350 degrees F (175 degrees C). Grease and flour 2 (9 inch) double-sided baking pans.
In a large bowl, cream together the 2 1/2 teaspoons vanilla extract and the sugar until smooth. Beat in the oil and milk. Beat in the flour, baking soda, salt and flour mixture. Mix in the egg and baking soda; beat into the dough mixture until well mixed. Set aside.
Fill one half of each pan with the cream cheese mixture. Pour the thickest part of the Cream Cheese mixture over the bottom of the pan, end to end. Sprinkle with remaining 1 teaspoon vanilla.
Twist pecans around creamer layer and frost top half of the 15 inch double crust pie. Transfer pecans to the other half of pan.
Bake for 40 to 45 minutes in the preheated oven, or until just puffed. Remove pecans from pans and cool and cut into squares. Freeze pecans to use as garnish. Clean the inside of pie and fold over pie crust. Repeat block of pie crust with another layer of pecans.
I am so excited; my first time making it
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