1 (3 ounce) package cream cheese, softened
1 cup white sugar
2 eggs
1 tablespoon vegetable oil
1/4 cup milk
1 1/2 teaspoons vanilla extract
1 cup chopped pecans
1 (9 inch) unbaked pie crust
1 (8 ounce) can sweet potato, drained
1 1/2 cups milk
1 (3 ounce) package instant chocolate pudding mix
2 eggs, beaten
1 (8 ounce) package cream cheese, softened
1 cup white sugar
1/2 teaspoon vanilla extract
1 (8 ounce) can evaporated milk
1 (3.5 ounce) package instant chocolate pudding mix
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/2 cup evaporated milk
1 (8 ounce) package whipped topping
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese, sugar and eggs until smooth. Beat in oil, then milk. Beat in vanilla, pecans and egg yolks. Stir in the cake mix, pudding mix and eggs; mix just until moistened. Fold in whipped topping. Pour mixture into pie crust.
Bake in preheated oven for 45 minutes, or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.