1 3/4 cups all-purpose flour
1 cup white sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 cup cream cheese, softened
1/2 cup brown sugar
1/2 cup butter, softened
1 1/2 cups packed brown sugar
1 tablespoon vegetable oil
1 cup chopped pecans
1/2 cup butter
1/2 cup brown sugar
1/4 cup packed brown sugar
1/4 cup unsalted butter
1 cup chopped walnuts
1 cup chopped pecans
1/4 cup chopped walnuts
1 (15 ounce) can frozen sliced pecans
1 cup chopped pecans
1 egg, beaten
1 cup chopped pecans
1 cup chopped pecans
1 cup chopped pecans
1 (2 ounce) package instant coconut cream pudding mix
1 (3 ounce) can evaporated milk
1/2 cup margarine
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup packed brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch round pans.
In a large bowl, cream together the flour, white sugar, baking powder, baking soda and cream cheese until smooth. Beat in the brown sugar, 1/2 cup butter, brown sugar and 1/2 cup butter. Mix in the pecans, pecans and walnuts. Mix in the pecans.
Sift together the brown sugar, 1/4 cup brown sugar, 1/4 cup butter, brown sugar and 1/4 cup brown sugar. Combine the flour mixture and the margarine and stir into the creamed mixture. Mix in the brown sugar mixture.
Pour the batter into the prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the pie comes out clean. Allow to cool before removing from pans.
In the top of a double boiler or in a large saucepan, heat the butter and brown sugar over medium heat, stirring constantly until butter melts and sugar dissolves. Remove from heat and stir in the pecans, pecans and walnuts. Return mixture to the double boiler or saucepan. Stir until mixture is thickened, about 10 minutes.
Pour the cream mixture into the cooled crust. Spread over pie. Refrigerate until set.