1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
3/4 cup white sugar
3 tablespoons brown sugar, or to taste
1 (16 ounce) can evaporated milk
1 egg, lightly beaten
1 1/2 teaspoons vanilla extract
1 teaspoon lemon zest
1/2 cup butter, softened
1/4 cup white sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
3 tablespoons lemon zest
1 cup evaporated milk
2 tablespoons lemon juice
1 teaspoon lemon zest
1 recipe pastry for a 9 inch double crust pie
1 cup chopped pecans
Preheat oven to 350 degrees F (175 degrees C).
Place graham cracker crust on baking sheet. Crumble cream cheese over crust; set aside.
In a mixing bowl, beat cream cheese until fluffy. Mix in sugar, brown sugar, evaporated milk, egg, vanilla extract, lemon zest and lemon zest. Pour mixture into graham cracker crust.
Bake in preheated oven for 20 minutes or until pie is golden brown and bubbly.
Remove from oven and immediately sprinkle cream cheese and pecans over pie. Bake an additional 10 minutes, or until edge of crust is golden brown. Cool completely before cutting into bars.